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

Name: Asian Egg Crêpes with Pork “Burnt Ends” & Carolina Sauce
Prep time: 30 min
Cook time: 35 min
Yield: 8
Cuisine: American,Asian Other,
Ingredients: Crêpes; 2/3 cup (150 ml) flour; 2 tbsp (30 ml) cornstarch; 1/2 tsp (2 ml) sea salt grinder (club house); 1 1/2 cups (375 ml) warm water; 1/2 tsp (2 ml) sesame oil or vegetable oil; 1 tbsp (15 ml) vegetable oil, divided; 4 eggs, divided; Pork “Burnt Ends” Filling; 1 1/2 tsp (7 ml) paprika smoked (mccormick ); 1 tsp (5 ml) garlic powder (mccormick ); 1 tsp (5 ml) onion powder (mccormick ); 1/2 tsp (2 ml) black pepper coarse grind (mccormick ); 1/2 tsp (2 ml) cayenne pepper (mccormick ); 1 tsp (5 ml) sea salt grinder (club house) divided; 1 pound (500 g) pork tenderloin, cut lengthwise in half; 3/4 cup (175 ml) cider vinegar; 1/3 cup (7 ml) French's Ketchup; 1/4 cup (60 ml) firmly packed light brown sugar; 1/4 tsp (1 ml) red pepper crushed (mccormick ); 3 tbsp (45 ml) vegetable oil; 2 cups (500 ml) shredded coleslaw mix

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

PREP TIME

35 min

COOK TIME

260

CALORIES

INGREDIENTS

SERVINGS: 8