VIETNAMESE CHICKEN CREPES

Step 1

MAKE CREPESPlace milk, flours, eggs, salt and pepper in a large bowl and whisk until smooth.

Step 2

Heat oil a large frying pan on medium. Add a quarter cup measurement of crepe mixture and spread out into a large circle. Cook for about 1 minute each side, until light golden and cooked through. Remove onto a plate. Repeat until you have used up all the mixture (you should end up with about 10 crepes). Set aside.

Step 3

COOK CHICKENDice carrot into small pieces (you can do this while crepes cook if you have time). Heat oil on medium- high in the same pan used to cook the crepes. Add mince and cook, breaking up into small pieces, until white all over (or lightly browned).

Step 4

Stir in carrots then add chicken stock mixture, lime or lemon juice, fish sauce, sweet chilli sauce and brown sugar. Simmer for 5-10 minutes, until most of the liquid has disappeared and chicken is fully cooked through. Season to taste with pepper (and salt, if needed).

Step 5

PREPARE SERVING INGREDIENTSWhile chicken mixture simmers, dice cucumber into small cubes and thinly slice spring onions. Roughly chop peanuts. Gently warm hoisin sauce in microwave (about 30 seconds).

Step 6

SERVEWarm stack of crepes in microwave (30-40 seconds). Top each crepe with spinach, chicken mixture, cucumber, bean sprouts and a drizzle of hoisin sauce. Finish with a few spring onions and peanuts before folding up to enclose.