I’ve been to Hawaii and had the Huli Huli sauce straight from the source. Using it on chicken seems to be the most popular. And we love crepes, but end up not making them as often as we’d like. But every time we do make them we think, “These are so easy, why don’t we make them all the time?” So we decided we should combine the two for a savory brunch option. Here is as updated recipe for the crepes with our homemade version of Huli Huli sauce on ham. ‘Ono! (delicious) ~ Alan
Aloha Crepes with Huli Huli Sauce
Ingredients
Crepes
- 1 1/2 Cup Milk infused with 4 tsp October Nights loose leaf tea
- 2 Eggs
- 1/4 tsp Salt
- 1 Cup Flour
- 2 Tbsp Melted butter
Huli Huli Sauce and filling
- 1/2 tsp Garlic Powder
- 3 Tbsp Soy Sauce
- 3 Tbsp Ketchup
- 1 Tbsp Honey
- 1/4 tsp Powdered ginger
- 1 1/2 Cups Diced ham
- 1/2 Red onion diced & rinsed
- 1 Cup Crushed pineapple
Instructions
Crepes- makes about 15-20
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The day before making this recipe, make tea-infused milk with October Nights loose leaf tea. (See instructions below.)
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Combine egg with salt, flour and about 1/2 cup of the tea-infused milk, then whisk.
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Add the rest of the milk, then whisk again.
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Mix in melted butter.
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Pour about 2 tablespoons of batter into a non-stick skillet and swirl the pan to coat the bottom.
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Cook until the surface no longer looks wet, then flip the crepe and brown the other side.
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Stack finished crepes on a plate and cover to keep from drying out.
Huli Huli filling & sauce
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Mix garlic powder, soy sauce, ketchup, honey, powdered ginger and set aside.
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In a skillet, heat ham and onion until onion is soft.
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Add pineapple and heat to reduce liquid.
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Then add sauce and heat through to desired consistancy. Make sure to hold some of the sauce to drizzle on top if you'd like.
To serve
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Place a heaping tablespoon of the mixture on half of a crepe and fold over to serve.
How to make tea infused milk
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Use suggested amount of loose tea in a container of milk.
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Cover and let it cold-steep in the refrigerator overnight (8-12 hours).
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Be sure to strain out the tea before using milk in your recipe.
