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

Made with pork tenderloin that’s been seared in a cast iron skillet, burnt ends give these egg-filled crepe wraps a welcome char and smoky flavour. Top with crunchy slaw and wrap like a burrito.
30 min
35 min


  • Crêpes
  • 2/3 cup (150 milliliters) flour
  • 2 tablespoon (30 milliliters) cornstarch
  • 1/2 teaspoon (2 milliliters) Sea Salt Grinder
  • 1 1/2 cups (375 milliliters) warm water
  • 1/2 teaspoon (2 milliliter) sesame oil or vegetable oil
  • 1 tablespoon (15 milliliters) vegetable oil, divided
  • 4 eggs, divided
  • Pork “Burnt Ends” Filling
  • 1 1/2 teaspoon (7 milliliters) Paprika Smoked
  • 1 teaspoon (5 milliliters) Garlic Powder
  • 1 teaspoon (5 milliliters) Onion Powder
  • 1/2 teaspoon (2 milliliters) Black Pepper Coarse Grind
  • 1/2 teaspoon (2 milliliters) Cayenne Pepper
  • 1 teaspoon (5 milliliters) Sea Salt Grinder , divided
  • 1 pound (500 gram) pork tenderloin, cut lengthwise in half
  • 3/4 cup (175 milliliters) cider vinegar
  • 1/3 cup (7 milliliters) French's Ketchup
  • 1/4 cup (60 milliliters) firmly packed light brown sugar
  • 1/4 teaspoon (1 milliliters) Red Pepper Crushed
  • 3 tablespoon (45 milliliters) vegetable oil
  • 2 cups (500 milliliters) shredded coleslaw mix


  • 1 For the crêpes, mix flour, cornstarch and sea salt in large bowl with wire whisk. Gradually add water, whisking until batter is very smooth. Whisk in sesame oil (batter will be thin). Let stand while preparing filling.
  • 2 For the pork filling, mix seasonings and ½ tsp (2 mL) of the sea salt in small bowl. Rub mixture evenly over pork; set aside. Mix vinegar, ketchup, brown sugar, crushed red pepper and remaining ½ tsp (2 mL) sea salt in medium bowl; set aside.
  • 3 Heat oil in large cast iron skillet on high heat until shimmering and slightly smoking. Add pork; cook, undisturbed, for 2 to 3 minutes. Turn pork and cook 2 to 3 minutes longer or until evenly seared. Remove pork to cutting board.
  • 4 Add ketchup mixture to skillet. Cook on medium-low heat 3 to 5 minutes or until sauce has reduced and begins to caramelize. Meanwhile, cut pork into 1/4-inch (0.5 cm) pieces. Return pork to skillet; stir to coat in sauce. Keep warm.
  • 5 To cook the crêpes, brush about ½ tsp (2 mL) of the oil in large nonstick skillet on medium-low heat. Pour about 1/3 cup (75 mL) of the batter into skillet, tilting to evenly cover bottom of skillet. Cook 2 to 3 minutes or until bottom of crêpe begins to brown.
  • 6 Lightly beat 1 egg in small bowl then pour over crêpe in pan in even layer to cover crêpe. Continue to cook 1 to 2 minutes or until egg is just set. Using a flexible spatula, carefully turn crêpe over. Cook 2 to 3 minutes or until crêpe is lightly browned and crispy. Place crêpe, egg side down, on cutting board. Repeat with remaining batter and eggs.
  • 7 To assemble, brush non-egg side of each crêpe with some of the barbecue sauce from skillet. Spoon 1/4 of the pork filling and ½ cup (125 mL) of the coleslaw mix down the center of each crêpe. Fold or roll crêpe to enclose filling. Serve immediately.
  • 8 Test Kitchen Tips:

    o Crêpe can be made ahead of time. Store crêpes between layers of waxed paper on a large plate. Cover with plastic wrap and refrigerate up to 2 days. Reheat crêpes in a hot, oiled skillet, turning to crisp both sides.
    o To take your crêpe on-the-go, cut filled crêpe in half then wrap each half in waxed paper or foil.
  • 9


(per Serving)