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Hoisin Chicken Crepes Filled With Asparagus, Cheese And Mushrooms

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Hoisin chicken crepes

These thin crepes are very tasty and could also be served cut into slices instead of whole.

Asparagus is now in season in Australia and fresh asparagus is nicer in this recipe, however you could use tinned if not available.

The flavours of fresh asparagus, cheese, mushrooms and the hoisin chicken are very tasty together.

I did not make the crepes myself as the bought ones look far nicer and are so much easier.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Makes: 2 crepes

2 crepes
1 chicken breast fillet
100 g small mushrooms
½ bunch fresh asparagus, cut into quarters
About 80 g grated cheddar cheese
2 tbsp Hoisin sauce

Preheat the oven to about 180°. Put baking paper on a baking dish or lightly spray with oil.

Slice the chicken fillets thinly.

Slice the chicken finely

Heat a bit of oil in a frypan, season the chicken with pepper, and cook, stirring for only 2 minutes or until almost cooked through.

Do not overcook chicken

Transfer to a plate, and drizzle with hoisin sauce.

Leave chicken aside

Cook the mushrooms, stirring for about 5 minutes.

Cooking mushrooms till soft

Add the asparagus, and I left two uncut, and fry for about a minute, and then add the reserved chicken.

Need not be cooked through as going to bake

Divide the mixture in half and spread on the defrosted crepe on one side.


Top with some of the cheese.

Now crepe is ready to roll

Roll up the crepes to enclose the filling. Put them in the baking tray and top with the remaining grated cheese.

Ready for the oven

Bake for 15 - 20 minutes or until golden.

Baked crepes ready to eat

I like this Recipe - 6
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