Slow Cooker Cuban Pancakes

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This is one of my favorite restaurant foods that I like to cook at home!we love Bistro Roca In the mountains of North Carolina, whenever we go, it is difficult for me to order anything other than Cuban crepes. I usually like to try various things in restaurants, but this is really popular.

I use my slow cooker Cuban pork recipe “On budget” recipes, I share below, and then make some salty pancakes and lemon aioli. Because of the different recipes, it took a little longer to make this book than the meals I usually post, but it’s worth it. And, not only that, the rest of the next day is enough (in my book, it becomes extra worth it!)!

In addition, you can make almost all the different components in advance, so when it’s time for dinner, it only takes a few minutes to assemble. It’s hard to beat the preemptive crowd!

Other crepe recipes you might like

Slow Cooker Cuban Pancakes

I mixed slow cooker pork, delicious pancakes and delicious aioli to make these slow cooker Cuban pancakes, which are very popular.

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Cuban crepes with lemon aioli, eatable for 100 days


raw material

For the slow cooker Cuban pork (taken from the “100 Days of Real Food: Affordable” recipe!)

  • 1 piece onion, Peel and pierce
  • 3 1/2 lb Pork shoulder
  • 2 pcs teaspoon salt
  • 2 pcs teaspoon Cumin powder
  • 2 pcs teaspoon Dried oregano
  • 1 piece teaspoon Garlic powder
  • 1/2 teaspoon black pepper powder
  • Juice of 1 lime
  • 1 orange juice

For Aioli and boards

  • 1 piece cup mayonnaise
  • 1/2 lemon, Juice and peel
  • 1 piece Tablespoon Dijon mustard
  • 1 piece teaspoon Hot sauce, I have used Cholula
  • 1 piece teaspoon honey
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 slice Ham
  • 10 slice pickle, (If you want to put them in crepes, thin sandwich slices are a good choice)
  • 10 slice Swiss cheese

Instructions

Slow Cooker Cuban Pork

  1. Put the onion in the slow cooker and put the pork on it. Put the seasonings in a bowl and coat the meat on all sides with the spice mixture. Cover the pan and cook on low for 7 to 8 hours, until the meat is tender and can be easily chopped with a fork.

  2. Drain the meat (reserve some cooking liquid) and transfer it to a serving bowl. Chop it with two forks (remove all the large pieces of fat), mix in lime juice and orange juice, mix in a few spoonfuls of cooking juice, and sprinkle some salt (to season) on top.

For crepes

  1. Mix all the ingredients in a blender until they are uniform. Cover and refrigerate when preparing the remaining plates. You can also cook the crepes right away, but after a little refrigeration and rest time, the operation of the batter will be easier.

  2. Heat 1/2 teaspoon of olive oil in a small frying pan over medium-low heat. Lift the pot from the stove and tilt it at an angle so that you can pour a few tablespoons of crepe batter on one side. Rotate it carefully so that it evenly covers the layer in the pot.

    Pour the crepe batter into the frying pan on the stove
  3. Once it starts turning golden brown on the bottom/edge and shaking (45 to 60 seconds), turn it over. Cook for another 30 to 60 seconds, then slide onto a plate.

    Crepes in a frying pan

Aioli Assembly

  1. In a small bowl, beat mayonnaise, lemon, mustard sauce, hot sauce, honey, Worcester sauce, salt and pepper until well combined.

  2. Scoop out a few tablespoons of pork with a spoon and place it on half of the crepe. Sprinkle a slice of prosciutto, pickle slices (or save it and set aside) and a piece of cheese on top of the crepe. Fold into a small half moon shape.

  3. Fry both sides in a teaspoon of olive oil over medium heat until the cheese is melted and everything is heated through. Serve warm with one or two spoons of Aioli.


Recipe notes

nutrient content

nutrient content

Slow Cooker Cuban Pancakes

Amount per serving

Calories 600 Fat 387 calories

Percent Daily Value*

fat 43 grams66%

Saturated fat 12g75%

Trans fat 1g

cholesterol 181 mg60%

sodium 1149 mg50%

Potassium 585 mg17%

Carbohydrates 22 grams7%

Fiber 3g13%

Sugar 4g4%

protein 32 grams64%

Vitamin A 380IU8%

Vitamin C 5 mg6%

calcium 241 mgtwenty four%

iron 3 mg17%

*The daily percentage value is based on a 2000 calorie diet.