Egg crepes are just that – egg and crepe batter cooked together, then filled and rolled up like a burrito. Stuff these Asian wraps with regional American tastes like smoky pork, crisp slaw and tangy sauce for a Southern kick.
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.
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.
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.
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.
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.
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.
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.
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.