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Asian Egg Crepes with Pork “Burnt Ends” & Carolina Sauce

Serves: 4

Cooking tip

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.

Ratings & Reviews: 0

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