CUBAN CREPES 10 12 of 12 inch crepes
Ingredients
- 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
CUBAN CREPES (10-12 of 12-inch crepes) serves 14 original recipe by whattocooktoday.com.
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