Entree
2 servings
30 minutes
10 minutes
Chef Tom Fraker
1/4-pound Pork Loin, cooked, shredded
2 tablespoons Hoisin Sauce
1 tablespoon Seasoned Rice Vinegar
4 tablespoons Unsalted Butter, divided use
2 tablespoons Extra Virgin Olive Oil, divided use
4 Eggs, whisked to a ribbon stage
Kosher Salt & Freshly Ground Pepper, to taste
1/4 cup Pepitas
2 Melissa’s Crepes
1/2 cup Real Mayonnaise
2 tablespoons Sriracha
1 cup Shredded Red Napa Cabbage
2 Green Onions, ends trimmed, cut into rounds
2 Melissa’s Pickled Jalapeño Peppers, cut into rounds
4 Melissa’s Won Ton Wraps, sliced into strips, fried
In a bowl, mix together the hoisin and the vinegar. Mix in the pork and set aside.
Split the butter and olive oil, evenly, between 2 sauté pans. Melt the butter and heat the olive oil. Split the whisked eggs, evenly, between the 2 pans, season with salt and pepper and split the pepitas between the 2 pans. Place 1 crepe over the eggs in each pan and cook on low heat, until the eggs are set and then flip them over.
Combine the mayonnaise and the sriracha and spread equal parts onto the eggs in both pans. Add equal parts of the pork, cabbage, onions, jalapeños and won ton strips to the pans.
Finish the sandwiches by folding one edge of the crepe to the center and then folding the other edge of the crepe to the center, overlapping them to close. Cut them in half and serve.
