Shallot crepe rolls with pork

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.

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.

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.

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.