Chive Ginger Crepes Recipes

ASIAN PORK CREPES

Asian Pork Crepes image

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 9

Ingredients

1/2 pound pork tenderloin, trimmed of excess fat
1 tablespoon vegetable oil
3 tablespoons hoisin sauce
1 tablespoon honey
8 Chive-Ginger Crêpes
1/4 cup Asian plum sauce
4 radishes, cut into thin strips
10 chives, cut diagonally into 1-inch-long pieces
2 scallions, cut into 1-inch-long pieces and cut into thin strips

Steps:

Pat pork dry with paper towels and season with salt and pepper. In an ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in skillet in middle of oven until a meat thermometer registers 155°F., about 20 minutes.
Transfer pork to a cutting board and cool completely. Cut pork into 1-inch-long strips and put in a small bowl. Add hoisin sauce and honey, stirring to combine, and season with salt and pepper.
Brush 1 crêpe lightly with plum sauce and cut into 4 wedges. Arrange 3 or 4 pork strips on each wedge parallel to 1 cut edge and top with 6 radish strips, 4 chive pieces, and some scallion strips. Roll up crêpe around filling into a come, tucking in pointed end as rolling. Make 31 more hors d'oeuvres with remaining crêpes, plum sauce, pork, and vegetables in same manner.

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Combine 2 cups flour and sugar in a food processor (see Tips). With the motor running add boiling water and process until the dough forms a ball and completely pulls away from the sides. The dough should not be sticky or dry. If it's sticky, add 1 to 2 tablespoons flour and process for a few seconds more. If it seems dry, add 1 to 2 tablespoons cold water and process for a few seconds more.
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Lightly dust your work surface and hands with flour. Divide the dough into 4 equal pieces and cover with a damp kitchen towel. One at a time, form each piece into a ball, then flatten with one hand to make a thick disc. With a lightly floured rolling pin, roll into a 7-inch round. Lightly brush with 1/2 teaspoon sesame oil. Evenly sprinkle with 1/8 teaspoon salt and 2 tablespoons chives, then tightly roll into a fat rope. Tightly coil the rope, pinching the end of rope to seal. Cover with a dampened kitchen towel and let rest for 15 to 20 minutes. Dust the work surface and rolling pin with flour and roll each coiled bun into a 7-inch round. Cover with a dampened towel. (The dough can be held at room temperature, covered, for up to 4 hours.)
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