1/4 cup corn flour
1/4 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon kosher salt
3/4 cup milk
2 Tablespoons unsalted butter, melted
2 Tablespoons minced chives
2 cups barbecue sauce
4 cups shredded cooked pork
In a medium mixing bowl sift together the dry ingredients. In a separate bowl combine the egg, milk, and melted butter. Make a well in the dry ingredients and gradually beat in the egg mixture. Stir in the chives. Let the batter rest for 30 minutes before using.
Heat a well-seasoned crepe pan over medium heat until almost smoking. Butter lightly and pour in about 2 tablespoons of batter, just enough to make a thin 5-inch crepe, tilting the pan to distribute the batter evenly. Bake until golden brown, cooking on one side only. Remove the crepe from the pan and continue with the remaining batter, stacking the warm crepes on a plate.
Heat the barbecue sauce in a medium saucepan and add the shredded pork. Stir to coat the pork evenly with the sauce. Simmer gently for a few minutes to make sure the meat is heated through. Fold or roll the crepes around the filling. Top with any remaining barbecue sauce and serve the avocado salsa on the side.
Hendry Zinfandel, Napa Valley, Block 7 1997