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
