Ingredients

24 Crepes

  • 2 cups skim milk
  • 4 cups all-purpose flour
  • 2 ½ cups water
  • 1 c melted butter
  • 8 Tbsp. sugar
  • 1 tsp. salt
  • 1 can spray vegetable oil for cooking crepes

Crepe Filling

Cheese Sauce (yield 1 quart)

  • 1 cup diced onion
  • 4 oz. whole butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 ½ lbs. white American cheese, shredded
  • 1 lb. yellow cheddar cheese, shredded
  • ¾ teaspoon salt
  • ½ teaspoon white pepper, ground fine
  • ¼ teaspoon cayenne pepper, ground fine

Details

Product:

Roasted & Seared Pork Shoulder

Meal Course:

Breakfast

Dish Type:

Entrée

Preparation

Crepes

  1. Combine milk, flour, water, melted butter, sugar and salt in blender and mix.
  2. Place in refrigerator and let rest 2 hours.
  3. In a 10” non-stick skillet, spray with vegetable oil and spoon out 2 to 3 Tablespoons batter in medium hot pan.
  4. Swirl to spread out evenly, cook on both sides till golden, reserve.

Crepe Filling

  1. To make filling; put 2 oz. Extra Virgin olive oil in large sauté pan over med heat, add onions and cook until golden brown, reserve.
  2. In another large sauté pan, add 1 oz. Extra Virgin olive oil, garlic and spinach and cook till wilted.
  3. Add salt, remove from pan, cool and squeeze out extra water.
  4. In a bowl, mix together cooked onions, spinach and shredded pork.

Cheese Sauce

  1. In sauce pot, add butter on medium heat.
  2. When bubbling, add onion and cook for 5 min, not letting onion brown.
  3. Add flour and cook while stirring for 3 more minutes.
  4. Slowly stir in milk and bring to a simmer.
  5. Slowly add in cheeses and cook till melted, reserve.

To Serve:

  1. Lay out crepes and spoon filling onto each of the 24 crepes and roll up.
  2. Place 3 crepes per serving on a greased pan and heat in a 350°F. oven for 10 minutes.
  3. Transfer to serving plate and spoon sauce over crepes.
  4. Garnish with chopped parsley.