Description[]
Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON
Ingredients[]
- 4 pounds boneless pork butt
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon red pepper flakes
- 6 large eggs
- 3 cups whole milk
- 3½ cups all-purpose flour
- 12 tablespoons (1½ sticks) unsalted butter, melted, plus more for cooking the crêpes
- 5 cups (1¼ pounds) shredded pepper jack cheese
- 1 cup yellow mustard
- Tabasco sauce
- 2 cups finely diced dill pickles
Directions[]
- To cook the pork, preheat the oven to 300°F.
- Rub the pork with the salt, pepper, onion powder, and red pepper flakes and place it in a brown paper bag, fatty side up.
- Close the bag.
- Put the bag on a rimmed baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 185° to 190°F, about 4 hours.
- Remove the pork from the bag, reserving any juices in the bag.
- When the pork is cool enough to handle, shred it into large pieces and toss it with the juices in a bowl.
- To make the crêpes, whisk the eggs, milk, and 1 cup water together in a large bowl.
- Whisk in the flour until blended.
- Add the butter and mix again. Do not overmix.
- Heat a 12-inch nonstick skillet over medium-high heat.
- Coat it with a little melted butter, and pour in ⅓ cup crêpe batter, swirling the skillet to spread it evenly over the bottom.
- 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 crêpes.
- Stack the crêpes on a plate.
- Turn the heat under the crêpe skillet to low, put a crêpe in the skillet, and fold it in half.
- Scatter ¼ cup of the cheese across the center of the crêpe, and top it with ⅓ cup pork.
- Then drizzle with some mustard and Tabasco, and scatter about 1 tablespoon or so diced pickles over the top.
- Fold one corner of the crêpe just over the filling; then roll the crêpe to make a closed package.
- Repeat with the remaining crêpes and filling.
YIELD: MAKES 20 TO 24 (12-INCH) Crêpes