Pork Stuffed Crêpes

Allergies: Eggs, Shellfish & Crustacean, Soya4 ServingsCalories: 388 per serving

Ingredients

  • 1 1/2 lbs pork loin, finely chopped
  • 1 cup shrimp, canned
  • 1 egg white, beaten
  • 2 packets Ideal Protein Pancakes, (4 crêpes)
  • 1 cup celery, finely chopped
  • 4 cups bean sprouts, washed and drained
  • 3 cups cabbage, finely chopped
  • 1 cup green onions, finely chopped
  • 2 tsp apple spread, chopped
  • 1 tsp ketchup
  • 1 tbsp olive oil
  • 1 tsp chinese hot mustard
  • 1/4 cup soy sauce
  • sea salt, to taste
  • pepper, to taste

Directions

  1. Heat wok.
  2. Add 1 tablespoon of oil and heat until hot but not smoking.
  3. Add pork, cook until light brown, about 3 minutes.
  4. Add bean sprouts, green onions, celery, cabbage, shrimp, soy sauce, apple spread and salt.
  5. Cook and stir 1 minute.
  6. Remove all ingredients from wok.
  7. Reduce liquid until syrupy.
  8. Cool mixture.
  9. Brush pancake edges with egg whites.
  10. Spoon ¼ cup of the filling diagonally across the center of the pancakes.
  11. Bring lower point over filling.
  12. Fold over.
  13. Seal side.
  14. Bake in a 400-degree oven until crispy.
  15. Serve immediately on extra sprouts and cabbage.
  16. Serve with hot mustard and ketchup.
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