A delicious starter or main, perfect for adding a little oriental flavour to a meal.


  • 125 g plain flour
  • pinch of salt
  • 250 ml whole milk
  • 1 oz melted butter
  • 2 large eggs
  • 600 g pork fillet
  • 2 cloves of garlic (crushed)
  • 1 tsp chilli oil
  • 6 tsp hoisin sauce
  • 1 tblsp light soya sauce
  • 1 tblsp honey
  • 1 tsp chinese 5 spice
  • 1 tblsp sunflower oil
  • shredded cucumber, scallions and shredded lettuce to serve


  • For the Crepes:
  • Sieve the flour and salt into a large bowl and make a well in the centre.
  • Whisk the milk and eggs together and pour into the flour and whisk until smooth.
  • Add the melted butter and whisk again.
  • Allow to rest for ½ hour.
  • Lightly grease and heat a crepe pan and add enough batter to coat the base of the pan, swirl to spread the mixture around the base.
  • Cook over a medium heat for 1 minute until the underneath is golden, then turn over and cook for a further 20 seconds.
  • For the Chinese Style Pork Filling:
  • Slice the pork very thinly.
  • Mix the garlic, Chinese 5 spice powder and chilli oil and pour over the meat and allow to marinate for 2 hours.
  • Mix the Hoisin sauce, light soya sauce, and honey together.
  • Heat 1 tablespoon sunflower oil in a wok or large frying pan.
  • Fry the meat - do this in two batches.
  • When all the meat is cooked, return to wok/frying pan.
  • Add the Hoisin mixture to the pan and mix well.
  • Cook until sauce coats the meat.
  • To Serve:
  • Put some shredded cucumber, scallions and lettuce into the middle of the pancake. Top with some of the pork filling and fold into a parcel.

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