Chicken Teriyaki Crêpe (Sunday 23 September)

This is our traditional Sunday brunch menu.
Add leftover smoked salmon from Lego Bento and a nice bunch of grapes gained from Hampstead Community Market

I usually prepare Crêpe batter in previous night and store in the fridge. This makes the batter mush smoother and less floury.

Ingredients for two

<Chicken Teriyaki>
  • 2 small pieces of chicken thigh
  • 1 clove of garlic
  • 1 teaspoon of grated ginger
  • 1 teaspoon of sugar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of mirin


  • 1 cup of plain flour
  • 1 cup of self raising flour
  • 40g of unsalted butter (melted)
  • 1 egg
  • 2 cups of water or milk
  • 2 tablespoons of sugar
  • 1/2 teaspoon of salt


  • 50-70g of cucumber
  • 2 spring onion
  • 1 bunch of coriander or dill
  • 10g of fennel (if available)
  • 1 pear (if available)
1 tablespoon of sesame oil
1 tablespoon of vinegar (dark or white, desirably rice vinegar)
1 teaspoon of lemon juice
1/2 teaspoon of oyster sauce


1. Put all the Crêpe ingredients into a large bowl. Combine them together. Wrap the top with a cling film and store in the fridge at least for 1 hour.

Heat up a slightly greased frying pan over medium temperature, pour the batter over it.
Cook both sides for 2-3 mins and put it aside in a plate.
2. Heat up the oven at 200C. Place chicken pieces on a baking sheet and cook them for 10-12 mins until a translucent juice comes out from the meat
3. Cut cucumber, spring onion, fennel into thin stripe. Chop dill/coriander into rough pieces
4. Once the chicken is done, take them out from the oven. Allow them cool and then thinly slice
5. Combine veggies and chicken into a bowl with the seasoning.

Wrap the stuffing with a crepe, and yummy, yummy...

Time to prepare: 1 hour (excluding the time to settle the crepe batter)
Total cost: 2.5 pounds (1.5 for chicken thigh, 1 for the rest of veggies)

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