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

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

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