Roasted Corn BBQ Crepes

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.

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