Marinate Grilled Pork. Prepare the crepes. For the grilled pork: Combine first six ingredients in a shallow bowl. Trim pork of fat and silvery membrane and add to marinade. Turn to coat. Cover and refrigerate for at least 30 minutes or up to 3 hours, turning several times. Lift pork from bowl, reserving marinade. Place on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals. Cook, brushing with marinade and turning 2 or 3 times to brown all sides, until a meat thermometer inserted in thickest part registers 155ºF.  (about 20 minutes). Lift to a carving board and keep warm for about 15 minutes before slicing. For the crepes: Whirl all ingredients in a blender. Spray a 6- to 7-inch crepe pan with vegetable oil cooking spray; heat pan over medium heat until a drop of water dances on the surface. To cook each crepe, pour 3 tablespoons batter into pan; tilt so batter covers entire surface. Cook until top of crepe is dry. Carefully turn crepe and brown other side; then turn out onto a plate. Stack crepes as made. Use more cooking spray as needed to prevent sticking; stir batter often to keep cornmeal from settling. While barbecuing the pork, wrap stacked crepes in foil and reheat in a 350ºF.  oven until warm (about 15 minutes). To serve, cut pork into thin slices. Wrap pork in crepes, adding hoisin sauce and onions to taste. This recipe yields 12 to 14 crepes. Comments: In northern China, dried and ground corn is used to make jian bin ~- crisp-chewy, crepelike griddlecakes. Here, they're wrapped around thinly sliced barbecued pork for a savory appetizer. Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Sep 18, 1998, converted by MM_Buster v2.0l.