Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 150g (1 cup) plain flour

  3. 250ml (1 cup) milk

  4. 2 eggs, lightly whisked

  5. 3 shallots, trimmed, thinly sliced

  6. 1 tsp sesame oil

  7. 3 (about 450g) Woolworths Pork

  8. AlwaysTender Porterhouse Steaks

  9. 60ml (1/4 cup) hoisin sauce

  10. Light olive oil spray

Instructions Jump to Ingredients ↑

  1. Sift the flour into a large bowl. Make a well in the centre.Whisk the milk and egg in a jug. Add to the flour, whisking constantly until a smooth batter forms. Stir in the shallot and oil. Cover. Place in the fridge for 30 minutes to rest.

  2. Meanwhile, preheat oven to 200°C. Combine the pork and 2 tablespoons of the hoisin sauce in a bowl. Place a wire rack on a tray lined with baking paper. Place the pork on the rack and bake in oven for 7 minutes each side. Set aside for 5 minutes to rest. Thinly slice.

  3. Heat a non-stick frying pan over medium-high heat. Spray with oil. Pour 80ml (1/3 cup) of the batter into the pan. Cook for 2-3 minutes or until bubbles appear on the surface and the crepe is golden underneath.Turn and cook for a further 2 minutes. Transfer to a plate. Repeat to make 6 crepes.

  4. Spread crepes with the remaining hoisin sauce. Arrange pork along the centre of the crepes. Roll up to enclose. Halve. Serve hot or at room temperature.


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