CUBAN CREPES (10-12 of 12-inch crepes)
What you will need:
  • 2 lbs boneless pork butt
  • 1 Tbsp kosher salt
  • ½ Tbsp freshly ground black pepper
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 2 lbs boneless pork butt
  • 1 Tbsp kosher salt
  • ½ Tbsp freshly ground black pepper
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 4 large eggs
  • 1½ cups whole milk or low-fat milk
  • ½ cup water
  • ¾ sticks (about 11 Tbsp) unsalted butter, melted, plus more for cooking the crepes
  • 2½ cups shredded pepper jack cheese
  • ½ cup yellow mustard
  • Tabasco sauce
  • 1 cup finely diced dill pickles (I don't like pickles, so I didn't put any on mine)
Instructions:
  1. Preheat the oven to 300 F
  2. Mix the salt, pepper, onion powder and red pepper flakes in a bowl. Rub the pork with the mixture. Place the pork inside (fatty side up) a brown paper bag lined with one sheet of aluminum foil. I used brown paper bag I got from grocery store. Close the bag by folding it down. Place the bag on a rimmed baking sheet and roast until an instant-read thermometer read 185-190 F, about 4 hours or maybe a bit longer depending on your oven
  3. Remove the pork from the bag, reserving any juices in the bag. When the pork is cook enough to handle, shred it into large pieces and toss it with the juices in the bowl
  4. To make the crepes, whisk the eggs, milk, and ½ cup water together in a large bowl. Whisk in the flour until blended. Add the butter and mix again. Do not overmix
  5. Heat a 12-inch nonstick skillet over medium-high heat. Coat it with a little melted butter, lower the heat, take the pan off the heat and pour in ⅓ cup crepe batter, swirling the skillet to spread it evenly over the bottom and place it back on heat. Cook for about 2 minutes, until the underside has golden brown spots all over; then flip and cook until speckled on the other side, about 1 minute. Repeat to make the remaining crepes. Stack the crepes on the plate
  6. Put a crepe back in the skillet, and fold it in half. Scatter ¼ cup of the cheese across the center of the crepe, and top it with ⅓ cup pork. Then drizzle with some mustard and tabasco, and scatter about 1 Tbsp of pickles over the top if using. Fold one corner of the crepe just over the filling; then roll the crepe to make a closed package. Repeat with the remaining crepes and filling
  7. Serve immediately with some extra mustard and tabasco on the side
Recipe by What To Cook Today at http://whattocooktoday.com/cuban-crepes.html