Hoisin Chicken Crepes - cooking recipe

Ingredients

3/4 cup plain flour
salt (pinch of)
1 cup milk
2 eggs
2 tablespoons butter (melted for brushing)
1/2 cup hoisin sauce
2 1/2 cups cooked chicken (shredded, no skin or bone)
1 lebanese cucumber (cut into matchsticks)
6 green onions (scallions, cut into 6cm lengths)

Preparation

To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.
Whisk milk and eggs in a medium jug and add to the flour, mixing to combine and then cover with plastic food wrap and rest for 15 minutes.
Heat a medium (15cm base measurement) frying pan over a moderate heat and brush with melted butter.
Add 2 tablespoons of batter to pan, tilting to make a thin crepe.
Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.
Transfer to a plate and cover to keep warm.
Repeat process, reheating and brushing pan with butter between crepes till all batter used.
To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.
Serve at once.