Hoisin Meatball Crêpes - cooking recipe

Ingredients

24 None uncooked beef meatballs
3/4 cup hoisin sauce
1/2 cup all purpose flour
1/2 cup rice flour
1/4 cup cornstarch
1/3 cup milk
1 None large egg, lightly beaten
5 tbsp butter, melted
None None cooking oil spray
6 None green onions, cut into 3 inch lengths
1 None cucumber, peeled, halved, seeds removed, cut into matchsticks
1 None small red pepper, deseeded, cut into matchsticks

Preparation

Divide each meatball in half. Shape into 2 smaller meatballs (48 in total). Brush with half the hoisin sauce. Cover with plastic wrap and chill for 30 mins to marinate.
Meanwhile, to make the crepe batter, sift flours into a large bowl. Whisk milk, egg and half the butter in a small bowl, then add to flour and stir to combine. Cover with plastic wrap, rest for 15 mins.
Heat a medium pan over moderate heat. Brush with a little of the remaining butter. For each crepe, add 2 tbsp batter to pan, tilting to spread, to make a thin pancake. Cook for 1-2 mins or until golden underneath. Turn and cook for 1 min or until cooked. Transfer to a heatproof plate and cover to keep warm. (You'll need 20 pancakes).
Heat a large pan over moderate heat. Spray meatballs with oil. Cook and turn meatballs, in batches, for 2-3 mins or until sticky and cooked. Transfer to a heatproof plate.
To serve, place a pancake on a flat surface. Spread with remaining sauce. Top with some green onions, cucumber, pepper and 2 meatballs. Fold up one end, then roll pancake to enclose, leaving one end open.