Total Time
35mins
Prep 15 mins
Cook 20 mins

You can use leftover chicken in this recipe instead of the pork. This is a great way to use leftovers and have an elegant dinner. Goes well with a green salad

Ingredients Nutrition

Directions

  1. Spray a large skillet with oil, leghtly brown the pork.
  2. Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.
  3. Dissolve the cornstarch in the water and stir it into the hot mixture.
  4. Cook on low, keep stirring until the sauce has thickened.
  5. Stir in the chestnuts.
  6. In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side.
  7. If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds.
  8. Bake in 350f oven for 10- 15 minutes, serve.

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