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

Name: Asian Egg Crêpes with Pork “Burnt Ends” & Carolina Sauce | McCormick Gourmet
Total time: 65 min
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

www.clubhouse.ca

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.

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Cooking tools:

Cast iron skillet
Crepe pan
Pepper mill
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Saucepan
Stove
Spatula
Tongs
Ladle
Plate
Serving platter
Paper towel

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