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

Ingredients

• <b>Crêpes</b>
• 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
• <b>Pork “Burnt Ends” Filling</b>
• 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) <a href='http://www.frenchs.ca/en/products/tomato-ketchup/'>French's Ketchup</a>
• 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