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:

  1. Sieve the flour and salt into a large bowl and make a well in the centre.
  2. Whisk the milk and eggs together and pour into the flour and whisk until smooth.
  3. Add the melted butter and whisk again.
  4. Allow to rest for ½ hour.
  5. 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.
  6. 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:

  1. Slice the pork very thinly.
  2. Mix the garlic, Chinese 5 spice powder and chilli oil and pour over the meat and allow to marinate for 2 hours.
  3. Mix the Hoisin sauce, light soya sauce, and honey together.
  4. Heat 1 tablespoon sunflower oil in a wok or large frying pan.
  5. Fry the meat - do this in two batches.
  6. When all the meat is cooked, return to wok/frying pan.
  7. Add the Hoisin mixture to the pan and mix well.
  8. Cook until sauce coats the meat.

To Serve:

  1. 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.