These are bit like Southeast Asian fajitas and are dang tasty. If you like, bring the components to the table – pancakes, chicken, and garnishes – and invite everyone to assemble the wraps themselves. Don’t forget the squeeze of lime – it brings all the flavours to life.


TAKES 1 hour 15 minutes



For the crêpe batter:
130g (4½oz/1 cup) plain or wholemeal plain flour
½ tsp sea salt
1 egg, lightly beaten
300ml (10fl oz/1¼ cups) whole milk
1 tbsp butter, melted and cooled
melted butter or vegetable oil, for frying

1 tsp chicken or vegetable stock powder
sesame oil, for brushing

For the chicken:
4 garlic cloves, finely chopped
20g (¾oz) roughly chopped red chillies
A generous pinch sea salt
2 tbsp vegetable oil
500g (1lb 2oz) chicken breast fillets
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp caster sugar
A large handful basil leaves, torn

To serve:
135g (5oz) cucumber, cut into sticks
40g (1¼oz) coriander (cilantro) leaves
1 large red chilli, halved, deseeded and finely sliced lengthways
lime wedges


Whisk the stock powder into the crêpe batter until dissolved, then then in a mixing bowl, whisk together the flour, sugar, and salt, and make a well in the centre. In a jug, whisk together the egg, milk, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the crêpes will be tough.

Heat a non-stick frying pan or crêpe pan over a medium heat and when hot enough – a sprinkle of water should hiss and sizzle – brush with butter or oil. Pour 60ml (2fl oz/¼ cup) batter into the pan, quickly swirling the pan to cover the base. Cook for 1–2 minutes until the edges of the crêpe look dry and the underneath is golden. Loosen the edges with a palette knife, flip, and cook for a further 1–2 minutes. Repeat with the remaining batter. Set the crêpes aside.

Cut the chicken into thin strips. Pound the garlic, chillies, and salt in a mortar to make a paste. Heat the oil in a frying pan or wok, add the paste, and stir-fry over a high heat for 30 seconds – be careful not to burn the garlic. Add the chicken strips and stir-fry for 2 minutes until just cooked through.

Add the fish sauce, soy sauce, and sugar, and stir-fry for a further 30 seconds. Set aside to keep warm. Set a chargrill pan over a high heat. While the pan is heating, lightly brush one side of each crêpes with sesame oil. Place a crêpe in the pan, oiled-side down, and cook for 1 minute, or until charred with stripes underneath. Flip and cook for 30 seconds more. Transfer to a plate and repeat with the remaining crêpes.

Place some of the chicken mixture on one half of a crêpe. Top with some cucumber, coriander, chilli, and a squeeze of lime juice. Roll up and scoff immediately.


If you liked this recipe, why not try these Ham Hock & Rose Harissa Crêpes 
or Coconut Pancakes with Sticky Salmon and Shredded Vegetables?



Posh Pancakes by Sue Quinn (Quadrille, £12.99) Photography © Faith Mason