Sweet & Sour Pork Crepes - cooking recipe

Ingredients

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

Preparation

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