Roasted Corn BBQ Crepes

Ingredients

• 3 ounces Corn Muffin Mix
• 1 3” Corn Cob, Kernels cut off
• 1/8 ounce Jalapeno Pepper, diced
• 4 ounces Fully Cooked Boneless Carnitas
• 1 ounce Sweet and Spicy BBQ Sauce
• 2 teaspoons Olive Oil
• 1/8 ounce Green Onions, sliced
• 2 ounces Creamy Coleslaw Dressing
• 1 tablespoon Red Wine Vinegar

Preparation

1. Mix the red wine vinegar with the coleslaw and refrigerate.
2. Mix the carnita meat with the BBQ sauce.
3. In a hot sauce pan add the olive oil with corn and chopped jalapeno. Cook until golden brown and fragrant.
4. Remove from heat and drain the remaining oil onto a paper towel.
5. Make the muffin mix according to box instructions, but add a little bit more water so it is more like a thin pancake batter.
6. Add in the roasted jalapeno and corn.
7. Make two corn pancakes and place on a plate, top with the coleslaw and carnita meat, garnish with green onion.

• Type: Breakfast, Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Pork
• Print