Crepes En Nogada
23 ingredients
14 steps
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
-
11. Blend cream cheese, walnuts and half & half together
-
22. Saute 1/4 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 3/4 yellow onion to pan and saute 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 1/2 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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