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Cuban Crepe
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Cuban Crepe

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.

Prep Time
30 mins
Cook Time
8 hrs
Servings: 8
Course: Lunch, Dinner
Cuisine: Cuban

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 cumin ground
  • 2 teaspoons oregano dried
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper ground
  • lime juice of 1
  • orange juice juice of 1 orange
For the Crepes
  • 1 1/8 cup whole milk 1 cup + 2 tablespoons
  • 1 1/8 cup whole-wheat flour 1 cup + 2 tablespoons
  • 3 egg
  • 3 tablespoons olive oil plus more for cooking
  • 1/2 teaspoon salt
For Assembly
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 lices prosciutto crispy, pan fried for a few minutes to crisp it up (no oil necessary
  • 2 lices pickle 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!)
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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
  1. Mix together the mayo and mustard in a small bowl.
  2. 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.
  3. 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%