Pork and Asparagus Crepes

Ingredients

• Egg Yolk1 count (15 g)
• Milk1/3 cup (79 ml)
• Flour1/3 cup (40 g)
• Pork Loin100 g
• Scallion3 tablespoon (15 g)
• Asparagus1/4 cup (35 g)
• Soy Sauce1 teaspoon (5 g)
• Granulated Sugar1 teaspoon (5 g)
• Sesame Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Season the pork with a teaspoon of sesame oil, soy sauce and sugar. Let stand for 15 minutes.

2. 2

   Step 2

   Place a pot filled with water over high heat until boiling.

3. 3

   Step 3

   Blend the egg yolk, milk and flour. Set aside.

4. 4

   Step 4

   Heat a non-stick pan and pour half of the mixture. Once the bottom is set, flip over. Repeat and set aside.

5. 5

   Step 5

   Chop the scallion (green and white part) and slice the asparagus.

6. 6

   Step 6

   Add the asparagus to the pot and boil for 3 minutes.

7. 7

   Step 7

   Next, remove and set aside.

8. 8

   Step 8

   In a pan, heat the remaining oil over medium heat and sear the pork for 2 to 3 minutes per side.

9. 9

   Step 9

   Cover and cook for 5 minutes over low heat. Add water if required.

10. 10

    Step 10

    Once the time is up, remove the pork and add the scallion. Turn off.

11. 11

    Step 11

    Cut the pork into small pieces and add back into the pan. Add the asparagus and mix.

12. 12

    Step 12

    Season to taste and fill the pancakes with the pork and vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork and Asparagus Crepes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.