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Asian Egg Crepes with Pork “Burnt Ends” & Carolina Sauce
Ingredients
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Crepes:
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100 grams (4 ounces) plain flour
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2 teaspoons cornflour
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1/2 teaspoon Sea Salt
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350 millilitres (12 fluid ounce) warm water
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1/2 teaspoon toasted sesame oil or vegetable oil
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1 tablespoon vegetable oil, divided
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4 eggs, divided
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Pork Rub:
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1/2 teaspoon Smoked Paprika
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1 teaspoon Garlic Granules
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1 teaspoon Onion Salt
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1/2 teaspoon Coarse Ground Black Pepper
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1/2 teaspoon Cayenne Chilli Pepper
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1/2 teaspoon Sea Salt
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Pork Filling:
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450 grams pork tenderloin, cut lengthwise in half
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200 millilitres (7 fluid ounce) cider vinegar
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125 grams (4 fluid ounce) ketchup
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50 grams (2 ounces) light brown sugar
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1/4 teaspoon Cayenne Chilli Pepper
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3 tablespoons vegetable oil
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200 grams (7 ounces) shredded coleslaw mix
Key Products
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The crepes can be made ahead of time. Store them between layers of parchment paper on a large plate. Cover them with cling film and refrigerate for up to 2 days. You can reheat the crepes in a hot, oiled frying pan, turning to crisp both sides.
To take your crepe on-the-go, cut the filled crepe in half, then wrap each half in waxed paper or foil.
Instructions
- 1 For the crepes, mix the flour, cornflour and Sea Salt in a large bowl with a wire whisk. Gradually add the water, whisking until the batter is smooth. Whisk in the sesame oil. (The batter will be thin.) Let it stand while you prepare the filling.
- 2 For the Pork Filling, mix the rub seasonings in a small bowl. Rub the mixture evenly over the pork and set aside. Mix the vinegar, ketchup, brown sugar, Cayenne Chilli Pepper and remaining Sea Salt in a medium bowl and set aside.
- 3 Heat the oil in a large frying pan on a high heat until it is shimmering and slightly smoking. Add the pork and cook, undisturbed, for 2 - 3 minutes. Turn the pork and cook for a further 2 - 3 minutes until it is evenly seared. Remove the pork to a chopping board.
- 4 Add the ketchup mixture to the frying pan. Cook on a medium-low heat for 3 - 5 minutes or until the sauce has reduced and begins to caramelize. Meanwhile cut the pork into 1cm (1/3”) pieces. Return the pork to the frying pan and stir so the pork its coated in the sauce, then keep warm.
- 5 To cook the crepes, brush about ½ teaspoon of the oil in a 30cm (12”) non-stick frying pan on a medium-low heat. Pour 125ml (4fl oz) of the batter into the pan, tilting to evenly cover the bottom of the pan. Cook for 2 - 3 minutes or until the bottom of crepe begins to brown.
- 6 Lightly beat 1 egg in a small bowl, then pour the egg over the crepe to evenly cover it. Continue to cook for 1-2 minutes, or until the egg is just set. Using a flexible spatula, carefully turn the crepe over. Cook 2 - 3 minutes or until the crepe is lightly browned and crispy. Place the crepe, egg side down, on a chopping board. Repeat with the remaining batter and eggs.
- 7 To assemble, brush the non-egg side of each crepe with some of the barbecue sauce from the frying pan. Spoon ¼ of the pork filling and 50g (2oz) of the coleslaw mix down the center of each crepe. Fold or roll crepe to enclose the filling and serve immediately.
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