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

<Crêpe>

• 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

<Stuffing>

• 50-70g of cucumber
• 2 spring onion
• 1 bunch of coriander or dill
• 10g of fennel (if available)
• 1 pear (if available)

<Seasoning>
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

Directions

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)