Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (125 g) all-purpose flour, 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) water, 2 tbsp (28 g) melted unsalted butter, 1/4 tsp kosher salt
- Chicken: 1 lb (450 g) boneless skinless chicken thighs, 1 tbsp neutral oil, 1/4 tsp kosher salt, 1/4 tsp black pepper
- Teriyaki glaze: 1/2 cup (120 ml) low-sodium soy sauce, 1/4 cup (60 ml) mirin, 2 tbsp (25 g) packed light brown sugar, 1 tbsp (15 ml) rice vinegar, 1 tsp grated fresh ginger, 1 clove garlic (minced), 1 tsp cornstarch + 1 tbsp water
- Sesame slaw: 3 cups (225 g) shredded green cabbage, 1 cup (75 g) shredded red cabbage, 1 cup (90 g) shredded carrots, 2 scallions (thinly sliced)
- Slaw dressing: 2 tbsp (30 ml) rice vinegar, 1 tbsp (15 ml) toasted sesame oil, 1 tbsp (15 ml) neutral oil, 2 tsp honey, 1 tsp soy sauce, 1/2 tsp grated ginger
- Finish: 1 tbsp toasted sesame seeds, extra sliced scallions, extra teriyaki glaze for drizzling
Do This
- 1) Whisk crepe batter; rest 10 minutes.
- 2) Mix teriyaki sauce ingredients (hold cornstarch slurry for later).
- 3) Sear chicken in a skillet; add teriyaki and simmer; thicken with slurry; cook chicken to 165°F (74°C).
- 4) Toss slaw and dressing; add sesame seeds.
- 5) Cook crepes in a 10-inch nonstick skillet over medium heat (about 45–60 seconds per side).
- 6) Fill crepes with sliced glazed chicken + crunchy slaw; fold.
- 7) Drizzle with extra teriyaki; top with scallions and sesame seeds.
Why You’ll Love This Recipe
- Sweet-savory balance: Glossy teriyaki chicken + bright, tangy sesame slaw.
- Great texture: Tender chicken, crisp cabbage, and soft crepes all in one bite.
- Weeknight-friendly: Efficient steps, simple equipment, and easy prep-ahead options.
- Fun and flexible: Serve as folded crepes, roll-ups, or a DIY build-your-own dinner.
Grocery List
- Produce: green cabbage, red cabbage, carrots, scallions, fresh ginger, garlic
- Dairy: whole milk, unsalted butter, eggs
- Meat: boneless skinless chicken thighs (or breasts)
- Pantry: all-purpose flour, soy sauce (low-sodium), mirin, light brown sugar, rice vinegar, toasted sesame oil, neutral oil (canola/avocado), honey, cornstarch, toasted sesame seeds, kosher salt, black pepper
Full Ingredients
Crepes (makes about 6 crepes; fill 4 generously)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp for greasing the pan as needed)
- 1/4 tsp kosher salt
Teriyaki-Glazed Chicken
- 1 lb (450 g) boneless skinless chicken thighs
- 1 tbsp (15 ml) neutral oil (canola, vegetable, or avocado)
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Teriyaki Glaze (makes about 3/4 cup; you will use some for glazing and some for drizzling)
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) rice vinegar
- 1 tsp finely grated fresh ginger
- 1 clove garlic, minced (about 1 tsp)
- 1 tsp cornstarch
- 1 tbsp (15 ml) water
Crunchy Sesame Slaw
- 3 cups (about 225 g) shredded green cabbage
- 1 cup (about 75 g) shredded red cabbage
- 1 cup (about 90 g) shredded carrots
- 2 scallions, thinly sliced (white and green parts)
Slaw Dressing
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) neutral oil
- 2 tsp (10 g) honey
- 1 tsp (5 ml) low-sodium soy sauce
- 1/2 tsp finely grated fresh ginger
- 1/8 tsp kosher salt (optional, to taste)
To Finish and Assemble
- 1 tbsp toasted sesame seeds (plus more to taste)
- 1–2 scallions, thinly sliced (for garnish)
- Extra teriyaki glaze (reserved from cooking)
Step-by-Step Instructions
Step 1: Make the crepe batter and let it rest
In a medium bowl, whisk together 1 cup (125 g) flour and 1/4 tsp kosher salt. Add 2 eggs and whisk until a thick, smooth paste forms (this helps prevent lumps).
Slowly whisk in 1 cup (240 ml) milk, then whisk in 1/2 cup (120 ml) water. Finally whisk in 2 tbsp melted butter until the batter is smooth and pourable (similar to heavy cream). Let the batter rest at room temperature for 10 minutes while you prep the fillings.
Step 2: Mix the teriyaki glaze
In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 minced garlic clove.
In a separate small bowl, stir together 1 tsp cornstarch and 1 tbsp water to make a slurry. Set both aside.
Step 3: Cook and glaze the chicken
Pat 1 lb chicken thighs dry and season with 1/4 tsp kosher salt and 1/4 tsp black pepper.
Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–6 minutes on the first side without moving, until browned. Flip and cook for 4–6 minutes more, until the thickest part reaches 165°F (74°C).
Reduce heat to medium. Pour in the teriyaki mixture (it will bubble). Simmer for 1–2 minutes, turning the chicken to coat. Stir the cornstarch slurry and pour it into the skillet. Simmer for 30–60 seconds, stirring gently, until the sauce turns glossy and lightly thickened.
Transfer chicken to a cutting board. Reserve 3–4 tbsp of glaze for drizzling later. Slice the chicken into thin strips and toss back in the skillet to coat.
Step 4: Toss the crunchy sesame slaw
In a large bowl, combine green cabbage, red cabbage, carrots, and 2 sliced scallions.
In a small bowl, whisk together the slaw dressing: 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp neutral oil, 2 tsp honey, 1 tsp soy sauce, and 1/2 tsp grated ginger. Taste and add up to 1/8 tsp salt if needed.
Pour dressing over the vegetables and toss well. Sprinkle in 1 tbsp toasted sesame seeds and toss again. Keep the slaw crisp by leaving it at room temperature while you cook the crepes (or refrigerate if your kitchen is warm).
Step 5: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly grease with a small amount of butter (about 1/4 tsp).
Stir the batter (resting can cause settling). Pour about 1/3 cup (80 ml) batter into the center of the pan, immediately swirling to coat the bottom in a thin layer.
Cook for 45–60 seconds until the top looks set and the edges lift slightly. Flip and cook for 15–30 seconds more. Slide onto a plate. Repeat with remaining batter, greasing the pan lightly as needed. You should get about 6 crepes.
Step 6: Fill and fold the crepes
Lay a crepe flat. Place about 3–4 oz glazed chicken (roughly 1/4 of the sliced chicken) slightly off-center, then top with a generous handful of slaw (about 3/4 cup).
Fold like a wrap (fold sides in, then roll) for a handheld style, or fold into quarters for a plated style. Repeat to make 4 filled crepes.
Step 7: Finish with extra teriyaki, scallions, and sesame
Plate the crepes seam-side down. Drizzle each with 1–2 tsp of the reserved teriyaki glaze for that sweet-savory shine.
Sprinkle with extra sliced scallions and a pinch of toasted sesame seeds. Serve right away while the crepes are tender and the slaw is crunchy.
Pro Tips
- Keep the slaw crisp: Toss it right before serving, or keep dressing separate and combine at the last minute.
- Crepe consistency matters: If your batter feels thick, whisk in 1–2 tbsp water until it pours easily. Thin batter makes tender crepes.
- Don’t over-thicken the sauce: The teriyaki should be glossy and clingy, not gummy. Simmer only 30–60 seconds after adding the slurry.
- Use a thermometer for perfect chicken: Pull at 165°F (74°C) to keep it juicy, especially if using breast meat.
- Warm crepes for easy folding: If they cool down, stack and cover with foil, or warm briefly in the skillet for 10 seconds per side.
Variations
- Spicy teriyaki: Add 1–2 tsp sriracha or chili garlic sauce to the teriyaki glaze, and finish with a pinch of crushed red pepper.
- Extra-crunch veggie boost: Add 1/2 cup thinly sliced snap peas or cucumber matchsticks to the slaw.
- Quick shortcut: Use 3/4 cup bottled teriyaki sauce and skip the homemade glaze; still reserve some for drizzling.
Storage & Make-Ahead
Store components separately for best texture. Refrigerate chicken (with sauce) in an airtight container for up to 4 days. Refrigerate slaw vegetables for up to 4 days; store dressing separately for up to 7 days, then toss just before serving. Crepes keep well wrapped in the fridge for up to 3 days (or freeze up to 2 months with parchment between each crepe). Rewarm crepes in a dry skillet over medium heat for 10–15 seconds per side. Reheat chicken gently in a skillet over medium-low heat with 1–2 tbsp water to loosen the glaze.
Nutrition (per serving)
Approximate, for 1 filled crepe (assuming 4 servings): 560 calories, 33 g protein, 54 g carbohydrates, 24 g fat, 4 g fiber, 17 g sugars, 1180 mg sodium.
