I recently went to Nashville and Franklin with my mom and my sister. We went to Puckett's for breakfast one morning. I got the Southern Stack: sweet potato pancake, sauteed cinnamon apples, sweet potato pancake, pulled pork, sweet potato pancake, and a fried egg. It was delicious! My fiance prefers savory to sweet breakfasts, so I figured he would like this dish. Once home I decided to remake this dish with my own twist: sweet potato crepes stuffed with pulled pork sauteed in apple butter.
Making crepes can be very difficult. I usually mess up my first one with a tear or too much batter or not enough twist to spread the batter. The method I have described below is the slightly harder method, yet better for getting a thin layer of batter on the pan. The other way is easier to do and may give you a more perfect circle shape, but may give you much thicker crepes (not necessarily a bad thing). The easier way is to pour a ladle of batter into the center of the hot pan. Then hold onto the handle tightly and start shaking the pan while tilting and making a circular rotation.
For the pork, I used 3/4 pound pork tenderloin. In a slow cooker, I combined the pork with 1 tsp dijon mustard, 1 tbsp BBQ sauce, 1/4 cup worcestershire sauce, 1/2 cup water, 1/4 cup chicken broth, 1 tsp minced garlic, 1 tbsp soy sauce, 3 tbsp apple cider vinegar, 1/4 cup roughly chopped red onion. I left it in the slow cooker for 6 1/2 hours. This made a little extra, which I plan to use for pulled pork sandwiches.
What you'll need:
For the Crepes
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 tbsp brown sugar
- 1 tsp cinnamon
- pinch of nutmeg
- 1/8 tsp salt
-1/2 tsp vanilla
- 1/3 cup half and half
- 1 1/4 cup water
- 1 egg
- 1 egg white
- 1 small sweet potato (mine made about 3/4 cup puree)
Filling
- 2 cups pulled pork (see above for marinade if desired)
- 1/4 cup apple butter
for pancakes: 1/3 cup half and half, 2/3 cup water, plus 3 tsp baking powder
1. Heat pan to medium heat. Spray with nonstick cooking spray. Lift pan off burner and tilt sideways, almost vertically. Using a ladle, pour mixture onto the center of the pan. At the same time, twist the pan so the mixture spreads outward from the center.
2. Cook for one minute without touching. After 1 minute, gently lift the outside edges with a small rubber scraper. Slowly move towards the inside of the crepe. Crepes should easily move when pan is shaken. You can shake the pan occasionally to prevent air bubbles from forming. Cook 2 more minutes (total of 3 - 3 1/2 minutes). The side touching the pan should start turning golden brown, and may be wrinkly-looking. Flip carefully using the spatula and/or your hands. Do not pull to hard as the crepe is likely to break. Cook 2 - 3 minutes on medium heat.
3. Let pan cool slightly before making next crepe. Spray pan right before adding batter for the first 3 or 4 crepes. After that, only use it if you see the crepes starting to stick to the pan.
4. Saute pulled pork and apple butter in a pan over medium heat for 3 minutes.
Alternatives:
More Savory: use half the apple butter, add 1/3 cup low-fat cream cheese
More Appley: cut up one small honey crisp apple into small dices, then saute with pork and apple butter
More Sweet Potatoey: bake and puree 2 sweet potatoes. Add 1/2 cup puree to pork and apple butter and saute
Making crepes can be very difficult. I usually mess up my first one with a tear or too much batter or not enough twist to spread the batter. The method I have described below is the slightly harder method, yet better for getting a thin layer of batter on the pan. The other way is easier to do and may give you a more perfect circle shape, but may give you much thicker crepes (not necessarily a bad thing). The easier way is to pour a ladle of batter into the center of the hot pan. Then hold onto the handle tightly and start shaking the pan while tilting and making a circular rotation.
For the pork, I used 3/4 pound pork tenderloin. In a slow cooker, I combined the pork with 1 tsp dijon mustard, 1 tbsp BBQ sauce, 1/4 cup worcestershire sauce, 1/2 cup water, 1/4 cup chicken broth, 1 tsp minced garlic, 1 tbsp soy sauce, 3 tbsp apple cider vinegar, 1/4 cup roughly chopped red onion. I left it in the slow cooker for 6 1/2 hours. This made a little extra, which I plan to use for pulled pork sandwiches.
Sweet Potato Crepes with Apple Pork
Recipe makes 8 crepes
What you'll need:
For the Crepes
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 tbsp brown sugar
- 1 tsp cinnamon
- pinch of nutmeg
- 1/8 tsp salt
-1/2 tsp vanilla
- 1/3 cup half and half
- 1 1/4 cup water
- 1 egg
- 1 small sweet potato (mine made about 3/4 cup puree)
Filling
- 2 cups pulled pork (see above for marinade if desired)
- 1/4 cup apple butter
for pancakes: 1/3 cup half and half, 2/3 cup water, plus 3 tsp baking powder
1. Heat pan to medium heat. Spray with nonstick cooking spray. Lift pan off burner and tilt sideways, almost vertically. Using a ladle, pour mixture onto the center of the pan. At the same time, twist the pan so the mixture spreads outward from the center.
2. Cook for one minute without touching. After 1 minute, gently lift the outside edges with a small rubber scraper. Slowly move towards the inside of the crepe. Crepes should easily move when pan is shaken. You can shake the pan occasionally to prevent air bubbles from forming. Cook 2 more minutes (total of 3 - 3 1/2 minutes). The side touching the pan should start turning golden brown, and may be wrinkly-looking. Flip carefully using the spatula and/or your hands. Do not pull to hard as the crepe is likely to break. Cook 2 - 3 minutes on medium heat.
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| Center is NOT cooked yet |
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| Center is cooked |
3. Let pan cool slightly before making next crepe. Spray pan right before adding batter for the first 3 or 4 crepes. After that, only use it if you see the crepes starting to stick to the pan.
4. Saute pulled pork and apple butter in a pan over medium heat for 3 minutes.
Alternatives:
More Savory: use half the apple butter, add 1/3 cup low-fat cream cheese
More Appley: cut up one small honey crisp apple into small dices, then saute with pork and apple butter
More Sweet Potatoey: bake and puree 2 sweet potatoes. Add 1/2 cup puree to pork and apple butter and saute
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