Pullled Pork Stuffed Crepes

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Back from convention and still dreaming about some of the recipes we got to try. Chef Todd is literally a master at what he does. This recipe features 2 of the new products released at convention. Pulled Pork and Kale! Yay! I’ll admit though, I’m a little lazy and may not stuff crepes with these but stuff tortillas with them instead. Now that is an EASY and yummy meal.


2 c. THRIVE Pulled Pork – Freeze Dried

1/4 cupTHRIVE Onion Slices – Freeze Dried

1/2 cupTHRIVE Kale – Freeze Dried

1/4 c. THRIVE Shredded Parmesan Cheese – Freeze Dried

1 tsp. THRIVE Italian Seasoning Blend

1 tsp. THRIVE Chef’s Choice

1/4 tsp. THRIVE Peppercorn

1 tsp. Garlic, minced

1 1/2 c. Hot Water

3/4 c. Cream Cheese

2 tbsp. THRIVE B├ęchamel (Creamy White Sauce)


  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.

- Jodi and Julie

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