Cuban Crepe
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Cuban Crepe
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I've combined my slow-cooker pork, savory crepes, and a delicious aioli to make these Slow Cooker Cuban Crepes, which are a big hit.
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Ingredients
For the Slow Cooker Cuban Pork (from the "100 Days of Real Food: On a Budget" Cookbook!)
- 1 onion, peeled and quartered
- 3 1/2 pound Pork shoulder roast
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- Juice of 1 lime
- Juice of 1 orange
For the Crepes
- 1 1/8 cup milk (which is 1 cup + 2 tablespoons), I used whole milk
- 1 1/8 cup whole-wheat flour (which is 1 cup + 2 tablespoons)
- 3 eggs
- 3 tablespoons olive oil, plus more for cooking
- 1/2 teaspoon salt
For Assembly
- 1/2 cup mayo
- 2 tablespoons Dijon mustard
- 2 lices crispy prosciutto, pan fry it for a few minutes to crisp it up (no oil necessary)
- 2 lices pickle (I buy the thin sandwich slices)
- 2 lices Swiss cheese
Instructions
For the Slow Cooker Cuban Pork (from the "100 Days of Real Food: On a Budget" Cookbook!)
- Place the onion in the slow cooker and set the pork on top. Combine the seasonings in a bowl and coat the meat on all sides with the spice mixture. Cover and cook on low for 7 to 8 hours, until the meat is tender and can be easily shredded with a fork.
- Drain the meat and transfer to a serving bowl. Shred it with two forks, mix in the lime and orange juices, and, serve on a plate with side items of choice or sandwich style.
For the crepes
- Combine all ingredients in a blender and blend until smooth. Cover and refrigerate while preparing the rest of the dish. You can also cook crepes right away, but the batter is a little easier to work with after a little refrigeration and time to rest.
- Heat a 1/2 teaspoon of olive oil in a small skillet over medium-low heat. Lift the pan off the stove and angle it so you can pour a few tablespoons of crepe batter on one side. Carefully swirl it around, so it covers the pan in one even thin layer.
- As soon as it begins to turn golden brown on the bottom/edges and shakes loose (45 to 60 seconds), flip it over. Cook for another 30 to 60 seconds then slide onto a plate.
For Assembly
- Mix together the mayo and mustard in a small bowl.
- Spoon a few tablespoons of the pulled pork down the middle of the crepe, top with a piece of crispy prosciutto, slice of cheese, pickle slice, and a healthy smear of the mayo sauce.
- Roll up and pan-fry on both sides in a teaspoon or two of olive oil over medium heat until the cheese begins to melt. Serve warm.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Cuban Crepe Amount Per Serving Calories 435 Calories from Fat 252 % Daily Value* Fat 28g43%Saturated Fat 7g44%Trans Fat 1gPolyunsaturated Fat 8gMonounsaturated Fat 11gCholesterol 152mg51%Sodium 991mg43%Potassium 592mg17%Carbohydrates 16g5%Fiber 2g8%Sugar 3g3%Protein 30g60% Vitamin A 181IU4%Vitamin C 2mg2%Calcium 91mg9%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 435
- Calories from Fat 252
- % Daily Value*
- Fat 28g
- 43%
- Saturated Fat 7g
- 44%
- Trans Fat 1g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 11g
- Cholesterol 152mg
- 51%
- Sodium 991mg
- 43%
- Potassium 592mg
- 17%
- Carbohydrates 16g
- 5%
- Fiber 2g
- 8%
- Sugar 3g
- 3%
- Protein 30g
- 60%
- Vitamin A 181IU
- 4%
- Vitamin C 2mg
- 2%
- Calcium 91mg
- 9%
- Iron 3mg
- 17%
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