Serves 4
INGREDIENTS
- 1 pork loin strip
- 1/4 cup Hoisin Sauce (I use Chang’s as it is GF option)
- 1 cup GF Flour
- 1/2 cup or more of water
- pink salt
- 3 sprigs of fresh spring onions
- 1 cucumber
METHOD
- Marinate the pork loin in hoisin sauce for a couple of hours
- Pre-heat the oven to 170 fan forced
- line a baking tray with baking paper and place the marinated pork loin on top and cook for around 45-1hr
- make the crepe batter. Add the flour, chopped spring onions, water and pink salt into a mixing bowl and using a whisk (old school, right!) whisk until nice and smooth
- With the 1/4 cup, spoon the mixture into a med-high temp fry pan
- Watch carefully and flip when the batter starts to change white in colour
- Chop the cucumber into long strips as well as the spring onions. Horizontal pieces. Drizzle some leftover hoisin over your ready to eat crepes.
- Once everything is cooked, enjoy with your hands and loved ones
CALORIES PER SERVE = 140 PER PANCAKE
PRO 17.7g
CARBS 11.9g
FAT 3g
