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1
In a medium mixing bowl sift together the dry ingredients.
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2
In a separate bowl combine the egg, lowfat milk, and melted butter.
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3
Make a well in the dry ingredients and gradually beat in the egg mix.
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4
Stir in the chives.
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5
Let the batter rest for 30 min before using.
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6
Heat a well-seasoned crepe pan over medium heat till almost smoking.
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7
Butter lightly and pour in about 2 Tbsp.
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8
of batter, just sufficient to make a thin 5-inch crepe, tilting the pan to distribute the batter proportionately.
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9
Bake till golden, cooking on one side only.
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10
Remove the crepe from the pan and continue with the remaining batter, stacking the hot crepes on a plate.
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11
Heat the barbecue sauce in a medium saucepan and add in the shredded pork.
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12
Stir to coat the pork proportionately with the sauce.
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13
Simmer gently for a few min to make sure the meat is heated through.
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14
Fold or possibly roll the crepes around the filling.
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15
Top with any remaining barbecue sauce and serve the avocado salsa on the side.
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16
Avocado Salsa (makes 2 c.): In a medium-size bowl, mix the chopped white onion and 2 Tbsp.
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17
of the lime juice.
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18
Set aside while preparing the tomato and avocados.
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19
Core and cut the tomato into 1/4-inch dice.
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20
Cut the avocados in half, remove the seeds, scoop out the flesh.
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21
Cut the flesh into 1/2-inch dice.
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22
add in the tomato, avocado, chopped chilies and cilantor to the onion mix.
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23
Taste for seasoning and add in salt, lime juice or possibly chopped chili as needed.
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24
Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.
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25
Barbecue Sauce (makes 2 c.): Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat.
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26
Reduce heat to low and simmer 15 to 20 min.
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27
Remove from heat and put through a fine strainer.
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28
Chill if not using immediately.
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29
Sauce will keep in regfrigerator for up to 4 days.
