Three Little Piggies Chinese Crepes
Serving Size 4
Ingredients
- 2/3 cup All-purpose flour
- 4 tablespoons Millet flour or buckwheat flour
- 1 cup Soy milk
- 1/4 cup Vegetable oil — divided
- 1/2 cup Hoisin sauce
- 2 tablespoons SupHerb Farms Fusions® Moroccan Harissa
- 4 Green onions — thinly sliced
- 4 teaspoons Sesame seeds
- 2 Eggs — beaten
- 1 cup Shredded cabbage
- 1 1/3 cups Pulled pork
- 4 Bacon slices — cooked and crumbled
- 1 cup Pork rinds
Categories
Preparation
- Whisk together flours, soy milk and 2 tbsp oil until smooth and the consistency of whipping cream. (Thin with 2 to 4 tsp water if needed.) Stir together hoisin sauce, SupHerb Farms Fusions® Moroccan Harissa and 2 tsp water.
- Heat large skillet over medium heat; brush pan with 1/2 tbsp oil. Reduce heat to medium-low; pour one-quarter of the batter into pan, swirling pan to make thin crepe. Sprinkle with one-quarter of the green onions and sesame seeds; cook for 1 to 2 minutes or until set.
- Flip over and spread with one-quarter of the eggs. Spread with 1 tbsp of the hoisin mixture. Cook for 1 to 2 minutes or until egg is set. Top with one-quarter of the cabbage, pulled pork, bacon and pork rinds.
- Fold top and bottom of crepe over filling to enclose filling and make neat package. Repeat with remaining ingredients to make 3 more crepes.
- Cut crepes in half to expose filling. Drizzle remaining hoisin mixture over crepes. Garnish with extra sliced green onions.
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