Nessa Higgins and Andrea Day-Boykin’s Cuban Crêpes

Preparation

1. Step 1

   To cook the pork, preheat the oven to 300°F.

   Step 2

   Rub the pork with the salt, pepper, onion powder, and red pepper flakes and place it in a brown paper bag, fatty side up. Close the bag. Put the bag on a rimmed baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 185° to 190°F, about 4 hours.

   Step 3

   Remove the pork from the bag, reserving any juices in the bag. When the pork is cool enough to handle, shred it into large pieces and toss it with the juices in a bowl.

   Step 4

   To make the crêpes, whisk the eggs, milk, and 1 cup water together in a large bowl. Whisk in the flour until blended. Add the butter and mix again. Do not overmix.

   Step 5

   Heat a 12-inch nonstick skillet over medium-high heat. Coat it with a little melted butter, and pour in 1/3 cup crêpe batter, swirling the skillet to spread it evenly over the bottom. Cook for about 2 minutes, until the underside has golden brown spots all over; then flip and cook until speckled on the other side, about 1 minute. Repeat to make the remaining crêpes. Stack the crêpes on a plate.

   Step 6

   Turn the heat under the crêpe skillet to low, put a crêpe in the skillet, and fold it in half. Scatter 1/4 cup of the cheese across the center of the crêpe, and top it with 1/3 cup pork. Then drizzle with some mustard and Tabasco, and scatter about 1 tablespoon or so diced pickles over the top. Fold one corner of the crêpe just over the filling; then roll the crêpe to make a closed package. Repeat with the remaining crêpes and filling.