Barbecued Pork Crêpes

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.