Spicy Honey Pork Crepes Recipe
Ingredients
| Lean pork | 675 Gram | |
| 125 ml flour, all purpose | ||
| Safflower oil | 30 Milliliter | |
| 1 sliced large onion | ||
| Garlic | 2 Clove (5gm), minced | |
| 3 peeled, seeded chopped tomatoes | ||
| 1 seeded finely diced jalapeno pepper | ||
| Salt | 3 Milliliter | |
| 1 ml each of pepper, chervil, thyme, oregano, cumin, paprika | ||
| Worcestershire sauce | 10 Milliliter | |
| 1 ml Tabasco Ssauce | ||
| Chicken broth | 500 Milliliter | |
| 12 Crepes (Crepe Batter) | ||
| Cheddar Cheese | 375 Milliliter, grated | |
Directions
Cut the pork into a 1" (2.5 cm) strips, dust with the flour.
In a large kettle or Dutch oven heat the oil, brown the meat in small batches, remove and reserve.
Saute the onions and the garlic until tender.
Stir in the tomatoes, jalepeno, seasonings, Worcestershire, Tabasco and broth, bring to a boil.
Stir in the pork, reduce heat and simmer for 45 minutes.
Spoon filling over crepes and roll, place in a greased casserole pan.
Sprinkle with cheese and bake in a preheated 350°F (180°C) oven for 15 minutes.
Serve, with a rice pilaf.
In a large kettle or Dutch oven heat the oil, brown the meat in small batches, remove and reserve.
Saute the onions and the garlic until tender.
Stir in the tomatoes, jalepeno, seasonings, Worcestershire, Tabasco and broth, bring to a boil.
Stir in the pork, reduce heat and simmer for 45 minutes.
Spoon filling over crepes and roll, place in a greased casserole pan.
Sprinkle with cheese and bake in a preheated 350°F (180°C) oven for 15 minutes.
Serve, with a rice pilaf.
Chef
