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Pork Crepes?

overthinkit Aug 31, 2011 05:01 AM

Hi Everyone,
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.
Any thoughts?

  1. greygarious Sep 1, 2011 11:53 AM

    Check canneloni recipes using pork fillings. Depending on the region, Italians consider both pasta tubes and rolled crepes to be canneloni.

    2 Replies
    1. re: greygarious
      overthinkit Sep 1, 2011 12:08 PM

      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.

      1. re: greygarious
        chef chicklet Sep 1, 2011 01:17 PM

        And some of the best I ever had were made my Italian friends mom. Filled with chicken, cheese, scallion and a lovely bechamel sauce. I make canneloni using ground turkey, it's all good!

      2. m
        MyNameIsTerry Aug 31, 2011 09:01 AM

        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.

        1. mamachef Aug 31, 2011 05:05 AM

          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.

          3 Replies
          1. re: mamachef
            overthinkit Aug 31, 2011 05:21 AM

            great idea! I was worried about it being too creamy. Thanks.

            1. re: overthinkit
              katecm Sep 1, 2011 09:42 AM

              I'd want to throw some chili powder in too, and maybe scallions?

              1. re: katecm
                Will Owen Sep 1, 2011 11:19 AM

                Cook the chili powder with the roux, stir in the chopped scallions just before whisking in the liquid. Lots more flavor that way.

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