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Chipotle Lemongrass Maple Crepes with Pulled Pork Filling

Course: Main Course
Cuisine: Chipotle & Lemongrass
Servings: 6 crepes

Ingredients

Maple Pulled Pork Filling

  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne
  • 1 boneless pork shoulder roast, trimmed
  • 1 onion, sliced thin
  • 1 clove garlic, chopped
  • 1/3 cup apple cider vinegar
  • 1/3 cup PURE Infused Chipotle & Lemongrass Maple Syrup
  • 1/4 cup tomato paste

Savoury Herb Crêpes

  • 1 1/3 cup all-purpose flour
  • 3/4 tsp salt
  • 1 1/2 cup almond or regular milk
  • 4.5 whole eggs
  • 3 sprigs fresh thyme leaves removed from the stem and finely chopped
  • 3 sprigs fresh rosemary leaves removed from the stem and finely chopped
  • 2 tbsp butter melted
  • Canola oil as needed for coating the crêpe pan

Instructions

Maple Pulled Pork Filling

  • Rub meat with chili powder, paprika, cumin, cayenne and salt.
  • Place onion and garlic in a slow cooker and place meat on top of onions.
  • Combine vinegar maple syrup and tomato paste in a small bowl. Pour over meat.
  • Cover slow cooker; cook over low heat for 8 hours or until meat is very tender.
  • Remove meat and onions; pull apart into shreds and place in a bowl. Spoon fat from cooking liquid. Moisten pulled pork with some cooking liquid.

Savoury Herb Crêpes

  • In a large mixing bowl whisk together the flour and salt. In another bowl thoroughly whisk together the milk and eggs. Pour the wet ingredients into the dry ingredients and whisk together into a luscious batter. Gently stir in the chopped herbs, then cover the bowl and let it rest in the refrigerator for 30 minutes.
  • Take the batter out once it is rested and stir in the melted butter. Coat a shallow non-stick pan liberally with canola oil, including brushing it up the sides. Heat the pan over medium-high heat.
  •  The amount of batter needed will depend on the size of the pan. Just coat the pan for a perfectly thin crêpe. Pour the batter into the middle of the hot pan, then gently roll the pan to let the batter completely coat the bottom, holding it just above the heat. Once the pan is coated, put back on the heat and let the crêpe cook and bubble for about 2 minutes. Carefully flip it and allow it to cook another 2 minutes on the other side. Transfer crêpe to a plate and repeat with the rest of the batter to get 6 crêpes total.