110g plain flour
Pinch of salt
2 large eggs
2 tablespoons melted butter
Sift the flour and salt into a large mixing bowl.
Make a well in the centre and add the eggs. Whisk the eggs and then gradually add the milk. Whisk well until you have a smooth batter.
Add the melted butter and stir well.
Heat a crepe pan over a medium heat until hot. Add a little melted butter.
Add about 2 tablespoons of batter to the pan and swirl to coat the base.
Cook for about 2 minutes until golden.
Flip the crepe to the other side and cook for a further minute or so.
Slide onto a plate and keep war.
Continue with the remaining batter.
Maple Syrup pulled pork
1 teaspoon sea salt
1 kg pork shoulder
50ml Clarks Maple syrup
Place the pork shoulder in a roasting tin and rub well with the salt.
Roast for 6 hours at Gas mark 1/140C.
Remove from the oven, drizzle with the maple syrup and cook for a further hour until the pork is glazed and sticky.
Cover with foil and allow to rest.
Shred the pork ready to fill the crepes.
8 plums, stoned and cut into quarters
3 tablespoons caster sugar
2 tablespoons Clarks Maple Syrup
1 teaspoon Chinese five- spice
2 tablespoon soy sauce
Place the sugar, maple syrup and soy sauce in a pan and heat until the sugar dissolves. Add the spice and orange zest and heat until syrupy. Add the plums and cook until soft.
Remove from the heat. Process until smooth or leave chunky if you prefer.
Serve the crepes with the plum sauce, shredded spring onion, cucumber and pulled pork. Roll up and eat.