Pulled Pork Stuffed Crepe

by Todd Leonard CEC on July 24, 2016
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 5/5


Convention 2016 Recipe

Serves: 12

Prep Time: 30 min

Cook Time: 10 min

Total Time: 40 min

Total Time:
Prep Time:
Cook Time:
40 min
30 min
10 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a quart container, combine all the ingredients except the bechamel and cream cheese. Allow to refresh for 15 minutes.
  2. Add in the bechamel and cream cheese and stir until combined.
  3. Cool in fridge for 30 minutes
  4. Place filling in a line down the center of crepe coming all the way to the edge.
  5. Roll the crepe around the filling, brush with egg wash and season with Chef's choice seasoning on top.
  6. Bake in the oven at 400 for 7-8 minutes or until golden brown and warm in the middle.