Ginger Crêpes with Stir-Fried Hoisin Pork & Vegetables Recipe

Even though my hackles rise each time I hear Martha Stewart expound upon her multi-faceted talents, I have to concede that she produced one of the most beautiful cookbooks ever to grace my bookshelf. Dedicated to all types of little morsels of goodness, Martha Stewart’s Hors d’Oeuvres Handbook is packed with original, tantalizing recipes and page upon page of stunning photos. Now, this book was written by pre-incarceration Martha. That leads me to wonder what kind of cocktail party treats Martha would whip up in prison if given the opportunity. Instant potato croquettes? Chicken à la King Crostini? Shudder.

These crêpes were based on Martha’s Curry Crêpes, though I substituted ground ginger for the curry powder and turmeric. Given that ginger works well in sweet and savory dishes alike, these crêpes could be filled with anything from pork and vegetables to nutella or brown sugar and lemon. With some modifications, the recipe for the pork filling came from Kalyn’s Kitchen’s Pork and Broccoli Stir-Fry Recipe with Ginger & Hoisin Sauce Recipe. Be sure to check out Kalyn’s easy tips for stir-frying.

The crêpes:
In a large bowl, whisk together 4 eggs, 2 cups milk,

2/3 cup water, and 4 tablespoons unsalted butter, melted. Stir in 1/2 teaspoon ground ginger.

Add 2 cups all-purpose flour and 1/2 teaspoon kosher salt and whisk until all of the lumps are gone. Cover tightly and refrigerate for a minimum of 30 minutes or up to 1 day.

Heat a small nonstick skillet over medium-low heat. If the batter has separated, whisk the mixture. Add about 2 tablespoons of batter to the skillet and quickly swirl the batter to evenly coat the bottom of the pan. Cook for about 1 minute, or until the top is set.

With a spatula, flip the crêpe and cook until the crêpe slides easily in the pan. Transfer to a plate covered with a paper towel. Lay another paper towel over the crêpe. Repeat with the remaining batter. Wrap the stack of crêpes in aluminum foil and keep warm until ready to use, up to 2 hours.

The pork:
Cut 1 (1 pound) pork tenderloin crosswise into rounds and then cut each round into 1/2-inch strips. In a medium bowl, combine 2 teaspoons soy sauce, 2 teaspoons rice wine, and 2 teaspoons rice vinegar. Add the pork and let marinate for 20-30 minutes.

In a medium bowl, whisk together 2 tablespoons hoisin sauce, 1/2 cup chicken broth, and 1/2 teaspoon arrowroot. Set aside.

Heat 1 tablespoon canola oil in a large skillet set over high heat. Add a 1-inch piece of ginger, peeled and cut into thin slices and 1 clove garlic, cut into thin slices. Cook for about 30 seconds, then remove the garlic and ginger with a slotted spoon. To the seasoned oil, add 1 red bell pepper, cut into thin slices and 1 cup small broccoli florets. Cook until the vegetables are just tender, 1 to 2 minutes.

Remove the red bell pepper and broccoli from the pan and set aside in a bowl. Add the pork and marinade to the pan and cook until the pork is just cooked through, about 5 minutes. Add the hoisin sauce mixture to the pan and cook for about 2 minutes, until the sauce thickens slightly. Add the vegetables to the pan and toss with the sauce. Transfer to a serving plate.

Serve the pork with the crêpes. Wrap the pork in the crêpes.

Other savory crêpe recipes: