Crepes en Nogada
23
45

Ingredients

  • 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

Directions

  1. 1. Blend cream cheese, walnuts and half & half together
  2. 2. Sauté ¼ of yellow onion and add walnut sauce
  3. 3. Slowly bring to a simmer and season to taste; reserve
  4. 1. Season pork with salt, pepper, clove, cumin, cinnamon
  5. 2. Sear in hot pan
  6. 3. Remove pork from pan and julienne
  7. 4. Add ¾ yellow onion to pan and sauté until translucent
  8. 5. Add diced peppers, apples, raisins and cranberries
  9. 6. Deglaze pan with orange juice and vinegar
  10. 7. Combine pork and pepper sauce; reserve
  11. 1. Combine eggs, flour, milk and ½ tsp. salt; mix well for crepe batter
  12. 2. In a new saucepan, melt butter and make crepes
  13. 1. Stuff crepes with Pepper-Pork Filling and top with Onion-Walnut Cream Sauce
  14. 2. Garnish with pomegranate seeds and serve
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