Spicy Pork Wraps

Once again, I invited the Queen over to play with me. This time we were in an Asian state of mind. I used my leftover pork from my curried pork pots Curried Pork Pots and turned it into spicy pork wraps. I made some green onion and cilantro crepes and stuffed them with the pork. I took these spicy pork wraps to the memorial we attended to honor our friend Melanie. Once again, they were a big hit and everyone loved them, along with my Nutella banana tart Nutella Banana Tart.

Green Onion & Cilantro Crepes

The trick to making great crepes is to make the batter ahead of time and refrigerate it overnight if possible, but for a minimum of at least 2 hours ahead before using.

2 eggs

1 cup milk

1/2 cup water

1 cup flour

dash of salt

1/2 cup green onions, sliced thin

1/4 cup cilantro chopped

Mix everything together, cover and refrigerate for a minimum of 2 hours before using. When ready to make, get a small skillet VERY hot and spray with cooking spray. Add about 1/2 TBSP of butter AND spray before adding the batter for EACH crepe. Cook them individually. Add about 1/3 cup of batter and immediately rotate the skillet to get the batter to fill as much of the pan as you can. Try to keep it as even as possible. Cook until the batter has tiny bubbles all around and through the center, for about 1 minute, then carefully go around the edges with a spoon or a knife and flip. Continue to cook for an additional minute, or until golden brown, then remove and repeat.

Because I was making these as an appetizer, and wanted smaller portions, I cut each crepe in 1/2. Then I filled about 1-2 TBSP of filling per crepe and gently rolled them and plated them up. The filling is best when hot, but the crepes can be either hot or room temperature.

Have a great day and make everyday great. Life is what you make it, so make it great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

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