Buttermilk Crepes with Currant Pork Filling
Serves: 6 servings
 
Ingredients
  • Crepes
  • ¾ cup all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ¼ tsp salt ⅔ cup water
  • ½ cup milk
  • 2 eggs
  • 1 Tbsp cooking oil
  • Filling
  • ½ lb ground pork, seasoned to taste
  • 3 green onions
  • 1 tsp garlic, minced
  • 2 cups cabbage, grated
  • 2 Tbsp vinegar
  • ⅓ cup currants
  • ¼ cup carrots, finely grated
  • 2 Tbsp Dijon Honey Mustard
Instructions
  1. Crepes
  2. In a medium mixing beat all ingredients together with rotary beater until blended.
  3. Heat crepe skillet and 1 Tbsp. cooking oil, remove from heat.
  4. Spoon in 2 Tbsp. batter.
  5. Roll skillet to spread batter, return to heat; brown one side only.
  6. Filling
  7. In a skillet brown pork, onions and garlic.
  8. Add cabbage, vinegar, currants and carrots.
  9. Cover with lid and boil down.
  10. Add mustard.
  11. Fill crepes with 2 Tbsp filling.
  12. Roll up and spoon hollandaise sauce or gravy on top.
Nutrition Information
Calories: 249 Fat: 13g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 5g Sodium: 252mg Fiber: 2g Protein: 14g Cholesterol: 95mg
Recipe by SacoFoods at http://www.sacofoods.com/buttermilk-crepes-with-currant-pork-filling/