Asian Egg Crepes with Pork | McCormick For Chefs®

Ingredients

• Crepes | Serves 4
• 2/3 cup Flour
• 2 tbsps Cornstarch
• 1/2 tsp Sea Salt Mediterranean Coarse Grind
• 1 1/2 cups Warm water
• 1/2 tsp Toasted sesame oil
• 1 tbsp Vegetable oil, divided
• 4 eaches Eggs, divided
• Pork “Burnt Ends” Filling | Serves 4
• 1 1/2 tsps McCormick Culinary ® Paprika, Smoked
• 1 tsp McCormick Culinary ® Garlic Powder
• 1 tsp McCormick Culinary ® Onion Powder
• 1/2 tsp McCormick Culinary ® Black Pepper, Coarse Grind
• 1/2 tsp McCormick Culinary ® Red Pepper, Ground
• 1 tsp Sea Salt Mediterranean Coarse Grind, divided
• 1 pound Pork tenderloin, cut lengthwise in half
• 3/4 cup Cider vinegar
• 1/3 cup Ketchup
• 1/4 cup Light brown sugar, firmly packed
• 1/4 tsp McCormick Culinary ® Red Pepper, Crushed
• 3 tbsps Vegetable oil
• 2 cups Shredded coleslaw mix