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These warm Chinese egg crepes are filled with Carolina-inspired pork “burnt ends” – featuring McCormick Culinary® Smoked Paprika, Garlic and Red Pepper. Made with pork tenderloin that’s been seared in a cast iron skillet, burnt ends have a delicious char and smoky flavor. Top with slaw for a welcome crunch. Wrap it like a burrito and eat it with your hands.
–Crepes can be made ahead of time. Store crepes between layers of waxed paper on a large plate. Cover with plastic wrap and refrigerate up to 2 days. Reheat crepes in a hot, oiled skillet, turning to crisp both sides.
–To take your crepe on-the-go, cut filled crepe in half then wrap each half in waxed paper or foil.
- Recipe makes 8-1/2 crepe servings.