Pork and Mushroom Crepes
An uptown twist on comfort food.
8
crepes prepared
1 pound pork, cut into thin strips
2 tablespoons vegetable oil
1 cup water
1 tablespoon soy sauce
1 package
Simply Organic Mushroom Sauce Mix 1/2 teaspoon ground
ginger 1 tablespoon dehydrated
chives 1 cup diced beets (cooked or canned)
Preheat oven to 350 degrees.
In a large skillet, sauté pork in oil.
In a small mixing bowl combine water, soy sauce, Mushroom Sauce Mix and ginger. Pour into skillet over pork. Toss together and sprinkle chives on top. Scoop meat mixture into a crepe and roll.
Place in 9X11-inch oven-safe dish. Repeat for each crepe. Top filled crepes with diced beets. Bake 15 to 20 minutes. Serve immediately.
For additional flavor, marinate pork in Mushroom Sauce overnight.
Use another packet of Simply Organic Mushroom Sauce Mix, prepare as directed, and serve as gravy over filled crepes.
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As prepared, each serving contains 250 calories, 12g total fat, 100mg cholesterol, 330mg sodium, 17g total carbohydrate and 17g protein.
