Hoisin Meatball Crêpes

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.