Crepes en Nogada

Pork Foodservice
Crepes en Nogada


3 whole eggs
1 1/2 cups all-purpose flour
2 cups milk
1/2 teaspoon kosher salt
1 pound cream cheese
1 1/2 cups walnuts
1/4 yellow onion (small dice)
3 pounds pork (inside rounds 1/4-inch slices, pounded thin)
1 tablespoon kosher salt
1/3 tablespoon black pepper
1/2 teaspoon clove
1/2 teaspoon cumin
1 teaspoon cinnamon
3/4 yellow onion (small dice)
6 poblano chiles (roasted, peeled, seeded and diced)
2 yellow bell pepper (seeded, small dice)
4 fuji apples (peeled, small dice)
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup champagne vinegar
1/4 cup butter (melted)
2 tablespoons pomegranate seeds


11. Blend cream cheese, walnuts and half & half together
22. Sauté ¼ of yellow onion and add walnut sauce
33. Slowly bring to a simmer and season to taste; reserve
41. Season pork with salt, pepper, clove, cumin, cinnamon
52. Sear in hot pan
63. Remove pork from pan and julienne
74. Add ¾ yellow onion to pan and sauté until translucent
85. Add diced peppers, apples, raisins and cranberries
96. Deglaze pan with orange juice and vinegar
107. Combine pork and pepper sauce; reserve
111. Combine eggs, flour, milk and ½ tsp. salt; mix well for crepe batter
122. In a new saucepan, melt butter and make crepes
131. Stuff crepes with Pepper-Pork Filling and top with Onion-Walnut Cream Sauce
142. Garnish with pomegranate seeds and serve
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