Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (120 g) all-purpose flour; 2 large eggs; 1 1/4 cups (300 ml) whole milk; 1/4 cup (60 ml) water; 2 tbsp (28 g) unsalted butter, melted (plus more for pan); 1 tbsp (12 g) granulated sugar; 1/4 tsp fine salt
- Thai peanut sauce: 1/2 cup (128 g) creamy peanut butter; 3 tbsp (45 ml) soy sauce; 2 tbsp (30 ml) fresh lime juice; 1 tbsp (15 ml) rice vinegar; 1 tbsp (15 ml) honey; 1 tsp toasted sesame oil; 1 clove garlic, finely grated; 1 tsp finely grated fresh ginger; 1–2 tsp sriracha; 1/3 cup (80 ml) warm water (to thin)
- Filling: 2 cups (about 280 g) cooked shredded chicken (or 14 oz/400 g extra-firm tofu, pressed and shredded); 3 cups (225 g) shredded green cabbage; 1 cup (75 g) shredded red cabbage; 1 cup (100 g) shredded carrots; 3 scallions, thinly sliced; 1/2 cup (15 g) chopped cilantro
- Toppings: 1/4 cup (35 g) roasted peanuts, crushed; lime wedges; extra cilantro
Do This
- 1) Whisk crepe batter; rest 10 minutes.
- 2) Whisk peanut sauce; thin with warm water to a pourable consistency.
- 3) Toss cabbage, carrots, scallions, and cilantro with enough sauce to lightly coat.
- 4) Toss shredded chicken (or shredded tofu) with a few spoonfuls of sauce.
- 5) Cook 8 crepes in a lightly buttered 10-inch nonstick skillet, 45–60 seconds per side.
- 6) Fill crepes with chicken/tofu and crunchy slaw; fold.
- 7) Top with cilantro, lime, crushed peanuts, and a final drizzle of sauce.
Why You’ll Love This Recipe
- Big Thai-inspired flavor with a creamy, tangy, lightly spicy peanut sauce.
- Crunchy slaw stays fresh and bright against tender chicken (or tofu).
- Crepes feel special but are simple once you get the pan heat right.
- Great for meal prep: keep components separate and assemble in minutes.
Grocery List
- Produce: green cabbage, red cabbage, carrots, scallions, cilantro, limes, fresh ginger, garlic
- Dairy: whole milk, unsalted butter, eggs
- Pantry: all-purpose flour, granulated sugar, creamy peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, sriracha, roasted peanuts, fine salt
- Meat/Protein: cooked shredded chicken (or extra-firm tofu)
Full Ingredients
Crepes (makes about 8, 10-inch crepes)
- 1 cup (120 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp fine salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 1/4 cup (60 ml) water
- 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp butter for greasing the pan as you cook)
Thai Peanut Sauce (about 1 cup)
- 1/2 cup (128 g) creamy peanut butter
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) honey
- 1 tsp toasted sesame oil
- 1 clove garlic, finely grated
- 1 tsp finely grated fresh ginger
- 1–2 tsp sriracha (use 1 tsp for mild, 2 tsp for medium heat)
- 1/3 cup (80 ml) warm water, plus up to 2 tbsp (30 ml) more as needed
Chicken (or Tofu) + Crunchy Slaw
- 2 cups (about 280 g) cooked shredded chicken (see note below) or 14 oz (400 g) extra-firm tofu, pressed for 10 minutes and shredded
- 3 cups (225 g) shredded green cabbage
- 1 cup (75 g) shredded red cabbage
- 1 cup (100 g) shredded carrots
- 3 scallions, thinly sliced
- 1/2 cup (15 g) chopped cilantro (plus more for topping)
Toppings
- 1/4 cup (35 g) roasted peanuts, crushed
- Lime wedges (at least 1 lime, cut into wedges)
- Extra cilantro leaves
Optional: If you need to cook chicken
- 2 medium boneless, skinless chicken breasts (about 1 1/4 lb / 570 g total)
- 1/2 tsp fine salt
- 1 tbsp (15 ml) neutral oil
Step-by-Step Instructions
Step 1: Mix the crepe batter and let it rest
In a medium bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until combined and thick.
Slowly whisk in the milk and water until smooth, then whisk in the melted butter. The batter should be thin, like heavy cream. Let the batter rest for 10 minutes at room temperature (this helps the flour hydrate so your crepes cook up tender).
Step 2: Make the Thai peanut sauce
In a bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, grated garlic, grated ginger, and sriracha.
Whisk in 1/3 cup (80 ml) warm water until smooth and creamy. If you want it more drizzly for topping, whisk in up to 2 tbsp (30 ml) additional warm water, 1 tablespoon at a time. Taste and adjust: more lime for brightness, more honey for sweetness, more sriracha for heat.
Step 3: Prep the slaw and lightly dress it
In a large bowl, combine the green cabbage, red cabbage, carrots, scallions, and chopped cilantro.
Add 1/3 cup of the peanut sauce and toss until the vegetables are lightly coated. You want it creamy but still crunchy, not swimming in sauce. Set aside.
Step 4: Season the chicken (or tofu) with sauce
In a separate bowl, toss the shredded chicken (or shredded pressed tofu) with 1/4 cup of the peanut sauce, just enough to flavor and bind it. Keep the remaining sauce for drizzling on top at the end.
If using tofu: pressed and shredded tofu will soak up sauce like a sponge. Toss gently so it stays pleasantly “shreddy.”
Step 5: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (about 1/4 tsp), then pour in 1/4 cup (60 ml) batter, immediately swirling the pan to coat the bottom in a thin layer.
Cook until the edges look dry and the underside is lightly golden, 45–60 seconds. Flip and cook 20–30 seconds more. Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed. You should get about 8 crepes.
Step 6: Fill and fold the crepes
Lay one crepe on a plate. Add about 1/4 cup sauced chicken/tofu down the center and top with a generous handful of slaw (about 1/2 cup).
Fold like a wrap (sides in, then roll) or fold into quarters (fold in half, then in half again) for a classic crepe look. Repeat with remaining crepes.
Step 7: Finish with toppings and serve
Drizzle each filled crepe with 1–2 tablespoons of the remaining peanut sauce. Sprinkle with crushed peanuts and extra cilantro.
Serve with lime wedges and squeeze fresh lime over the top right before eating for the best bright, punchy flavor.
Pro Tips
- Get the pan heat right: If the crepe browns too fast, lower the heat slightly. If it takes longer than 90 seconds to set, increase the heat a touch.
- First crepe is a tester: The first one often tells you if the pan needs a little more butter or the heat needs adjusting.
- Thin the sauce intentionally: Keep the sauce thicker for tossing the chicken/tofu, and slightly thinner for drizzling on top (just add a little warm water).
- Keep slaw crunchy: Dress the slaw lightly and close to serving time if you want maximum crunch.
- Make it less spicy: Use 1 tsp sriracha or omit it, then add extra lime and a pinch of salt to keep the flavor bold.
Variations
- Tofu version with extra crunch: After pressing, shred tofu and pan-sear in 1 tbsp neutral oil over medium-high heat for 6–8 minutes until lightly golden, then toss with sauce.
- Gluten-free: Use a reliable 1:1 gluten-free flour blend for crepes and swap soy sauce for tamari.
- Extra-veggie slaw: Add 1 cup thinly sliced cucumber or 1 cup sliced red bell pepper for more freshness and color.
Storage & Make-Ahead
For best texture, store components separately. Refrigerate crepes in an airtight container with parchment between them for up to 3 days. Store slaw (dressed) for up to 2 days—it will soften a bit but still tastes great. Store peanut sauce in a sealed container for up to 5 days; it thickens in the fridge, so whisk in 1–3 tbsp warm water to loosen. Rewarm crepes in a dry nonstick skillet over medium-low heat for 20–30 seconds per side, then assemble fresh.
Nutrition (per serving)
Approximate, based on 4 servings (2 filled crepes each) using chicken: 660 calories; 34 g protein; 31 g fat; 63 g carbohydrates; 6 g fiber; 12 g sugar; 980 mg sodium.
