Asian Egg Crepes with Pork “Burnt Ends” & Carolina Sauce

Number of Portions


- Crepes:
- Pork Rub:
- 3 tsp Schwartz Smoked Paprika
- 2 tsp Schwartz Garlic Granules
- Onion Salt
- 1 tsp Schwartz Coarse Ground Black Pepper
- 1 tsp Schwartz Cayenne Pepper
- 1 tsp Schwartz Sea Salt
- Pork Filling:
- 1.35 kg pork tenderloin, cut lengthwise in half
- 250 grams plain flour
- 500 ml cider vinegar
- 300 grams ketchup
- 125 grams light brown sugar
- 1 tsp Schwartz Cayenne Pepper
- 100 ml vegetable oil
- 2 tbsp cornflour
- 1 tsp Schwartz Sea Salt
- 1 1/2 pt warm water
- 1 tsp toasted sesame oil or vegetable oil
- 50 ml vegetable oil, divided
- 10 eggs, divided
- 450 grams shredded coleslaw mix


For the crepes, mix the flour, cornflour and Sea Salt in a large bowl with a wire whisk. Gradually add the water, whisking until the batter is smooth. Whisk in the sesame oil. (The batter will be thin.) Let it stand while you prepare the filling.

For the Pork Filling, mix the rub seasonings in a small bowl. Rub the mixture evenly over the pork and set aside. Mix the vinegar, ketchup, brown sugar, Cayenne Pepper and remaining Sea Salt in a medium bowl and set aside.

Heat the oil in a large frying pan on a high heat until it is shimmering and slightly smoking. Add the pork and cook, undisturbed, for 2 - 3 minutes. Turn the pork and cook for a further 2 - 3 minutes until it is evenly seared. Remove the pork to a chopping board.

Add the ketchup mixture to the frying pan. Cook on a medium-low heat for 3 - 5 minutes or until the sauce has reduced and begins to caramelize. Meanwhile cut the pork into 1cm pieces. Return the pork to the frying pan and stir so the pork its coated in the sauce, then keep warm.

To cook the crepes, brush about ½ teaspoon of the oil in a 30cm non-stick frying pan on a medium-low heat. Pour 125ml of the batter into the pan, tilting to evenly cover the bottom of the pan. Cook for 2 - 3 minutes or until the bottom of crepe begins to brown.

Lightly beat 1 egg in a small bowl, then pour the egg over the crepe to evenly cover it. Continue to cook for 1-2 minutes, or until the egg is just set. Using a flexible spatula, carefully turn the crepe over. Cook 2 - 3 minutes or until the crepe is lightly browned and crispy. Place the crepe, egg side down, on a chopping board. Repeat with the remaining batter and eggs.

To assemble, brush the non-egg side of each crepe with some of the barbecue sauce from the frying pan. Spoon ¼ of the pork filling and 50g of the coleslaw mix down the center of each crepe. Fold or roll crepe to enclose the filling and serve immediately.

Prep Time: 30 minutes
Cook Time: 35 minutes


Egg crepes are just that – egg and crepe batter cooked together, then filled and rolled up like a burrito. Stuff these Asian wraps with regional American tastes like smoky pork, crisp slaw and tangy sauce for a Southern kick.

Products used in this recipe: