Sweet & Sour Pork Crepes

• cooked crepes (, see All Purpose Dinner Crepes Batter)12
• cooked leftover pork, cut into strips2 cups
• small green pepper, seeded,ribs out and cut into fine strips↗1
• (8 ounce) can sliced pineapple↗1
• cup chicken bouillon↗1 cup
• tablespoons soy sauce↗2 tablespoons
• cup white vinegar↗1⁄4 cup
• cup sugar↗1⁄4 cup
• tablespoon cornstarch↗1 tablespoon
• tablespoons cold water2 tablespoons
• (8 ounce) can water chestnuts, sliced1
• tablespoons melted butter2 tablespoons
• tablespoons sesame seeds, toasted↗2 tablespoons

Step-by-step instructions

1. 1

   Spray a large skillet with oil, leghtly brown the pork.

2. 2

   Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.

3. 3

   Dissolve the cornstarch in the water and stir it into the hot mixture.

4. 4

   Cook on low, keep stirring until the sauce has thickened.

5. 5

   Stir in the chestnuts.

6. 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. 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. 8

   Bake in 350f oven for 10- 15 minutes, serve.