Barbecued Pork Crepes

By The Canadian Living Test Kitchen

16 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per piece: about	-
cal	168168 cal
pro	10 g10g pro
total fat	8 g8g total fat
sat. fat	3 g3g sat. fat
carb	15 g15g carb
fibre	00 fibre
chol	75 mg75mg chol
sodium	200 mg200mg sodium
% RDI:	-
calcium	44 calcium
iron	77 iron
vit A	66 vit A
vit C	22 vit C
folate	99 folate

Before dinner offer spiced nuts to accompany a glass of dry sherry. Then sit down for Chinese barbecued pork neatly rolled in French cr?s.

Ingredients

1-1/4 cups milk 1-1/4 1-1/4cups cupsmilk
1 cup all purpose flour 1 1cup cupall purpose flour
2 tsp vegetable oil 2 2tsp tspvegetable oil
1/4 tsp salt 1/4 1/4tsp tspsalt
3 eggs 3 3eggeggs
1/4 cup chopped fresh chives 1/4 1/4cup cupchopped fresh chives
2 tbsp butter 2 2tbsp tbspbutter
Filling:
1 tbsp vegetabIe oil 1 1tbsp tbspvegetabIe oil
1 pork tenderloin , trimmed1 1pork tenderloinpork tenderloins, trimmed
2 tbsp liquid honey 2 2tbsp tbspliquid honey
1 tbsp sesame oil 1 1tbsp tbspsesame oil
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
2 cloves garlic , minced2 2cloves garlic, minced
1/4 cup plum sauce 1/4 1/4cup cupplum sauce
2 2green oniongreen onions, cut in 2-inch thin strips

Preparation

In blender or food processor, blend together milk, flour, oil, salt and eggs; cover and let stand for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 day.)

Filling: Meanwhile, in ovenproof skillet, heat oil over medium-high heat; brown pork all over. Remove from heat. In small bowl, combine honey, sesame oil, soy sauce and garlic; brush over pork. Roast in 350°F (180°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes. Transfer to cutting board; let cool completely. Thinly slice on the diagonal.

Add chives to cr? batter and stir well. Heat 8-inch (20 cm) cr? pan or skillet over medium heat; brush lightly with some of the butter. Pour scant 1/4 cup (50 mL), batter into pan, swirling to coat bottom; cook until top is no longer shiny, about 1 minute. Turn and cook until bottom is golden, 30 to 40 seconds. Transfer to plate. Repeat to make 12 cr?s, stacking each between waxed paper. (Make-ahead: Wrap and refrigerate for up to for 1 day or overwrap with heavy-duty foil and freeze for up to 1 month; bring to room temperature before using.)

Spread each cr? with 1 tsp (5 mL) plum sauce; fold in half. Divide pork and green onions among cr?s, arranging along half of straight edge. Starting at filling edge, roll cr? into cone, tucking in pointed end.

Source : Canadian Living Magazine: May 2002