Awhile ago a friend of mine got into making savory crepes. He made me a very basic dish that consisted of pork, montery jack cheese and a little poblano rolled in crepes. He then heated them up in the oven till they got hot. It was pretty good, but I'd like to make something similar, but better. I feel like there needs to be more sauce.
I have some leftover pork shoulder that seems like it would serve the purpose.
But what about the sauce? I was thinking about making a roux, adding milk and shredded montery jack and maybe some fire roasted green chiles and mixing the pork in with that.
Sounds delicious. No reason it shouldn't work. When I do something like this (we're saucy food lovers also) I tend to go w/ half broth for the sauce, just to keep it from being too creamy and overtaking the bite of the cheese and the tang of the chiles. Chicken broth would work just fine for this.
Hoisin? I recently had duck crepes with cabbage and hoisin sauce that were great. I don't see why pork wouldn't do the trick too.
Man, why didn't I think of that?? Thanks! Maybe I'll do that next time.
I tried it last night with the roux (chicken stock instead of milk) and green chiles and jack cheese. I thought it was okay, but DH said it had a "slimy" texture. I didn't notice slime, but he's usually right about these things. I have no idea what would make it slimy, though. I do think something was odd about the roux.