Spring CrêPes With Bittersweet Sauce

• 2 tablespoons brown sugar
• 1 teaspoon ketchup
• 1/2 tablespoon cornstarch
• 4 pinches salt
• 2 tablespoons cider vinegar or wine
• 1 teaspoon paprika
• 2 tablespoons white wine
• 1/2 cup water
• 1 Orange pineapple juice is good too
• shells Crepes
• 3 cups savoy cabbage thin sliced
• 1 1/2 cups grated carrot
• 2 leeks thinly sliced
• 4 cloves garlic minced
• 1 onion medium/large, chopped finely
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar or whatever available
• 5 salt sprinkles
• olive oil to taste

1. For the sauce:
2. Place first 9 ingredients in a saucepan and whisk or stir with a fork until all is well integrated. Bring to simmer, stirring constantly. As soon as sauce starts to thicken, remove from the heat and pour into a small bowl. Place in a jar with a lid and store in the refrigerator if not using the same day.
3. For the crepes:
4. In a pan, heat a generous amount of olive oil. Once oil is hot, add the onion and chopped garlic and saute until golden brown. Add all the remaining ingredients and seasoning and cook for a few minutes, stirring occasionally, until vegetables are tender. Remove from heat and let cool. Preheat the oven to 180u0b0C (approximately 356u0b0 F) and line a baking sheet with parchment paper.
5. Assemble the crepes:
6. Place a crepe shell on a flat surface as if it was diamond shaped. In the center, place two tablespoons of the filling. Fold the edges of the diamond over the filling and roll the remaining dough until shaped like a crepe. Place on the baking sheet and brush with olive oil. Bake for about 30 minutes or until the pastry is golden brown and crisp.
7. Serve warm with the sauce.

brown sugar, ketchup, cornstarch, salt, cider vinegar, paprika, white wine, water, pineapple, shells crepes, savoy cabbage, carrot, leeks, garlic, onion, soy sauce, balsamic vinegar, salt sprinkles, olive oil

Taken from www.yummly.com/recipe/Spring-Crepes-with-Bittersweet-Sauce-2055544 (may not work)