Crepes Fines Sucrees: With BBQ Pork and Pickled Cabbage {#CookforJulia #Sunday Supper}
“Find something you’re passionate about and keep tremendously interested in it.”
― Julia Child
If you are anyone who has been in the kitchen cooking, chances are you have heard of Julia Child. For the next week and a half, you will see bloggers, chefs, food writers and many more participating in Julia Child’s 100th birthday celebration. Why? Because she is an icon. She was number one in our 50 Women in Food series. She touched the lives of many and changed the way we thought about food.
Mise en Place
How easy is it to make crepes? SO EASY!
Crepes are one of those French dishes that sound really fancy, and when you dress them up with the right ingredients they can look really fancy too. But there is no need to be intimidated. Even better, Julia’s recipe uses a blender. What? So easy.
I have made crepes before, a la Marcella Hazan, and I just love them. But they are one of those things I seem to forget about and I don’t make them often. That may change after this recipe.
Even from the beginning, the recipe smelled of a familiar memory. Rum raisin ice cream. It reminded me of being a kid and watching my mom eat it. I thought I couldn’t have any of her ice cream because it had rum in it. Now I realize it was probably just her tactic to get me to stay out of it.
Kudos, mom.
Instead of going with a sweet recipe to fill them, I opted for savory. Think barbecue. Think pickled cabbage. Think unforgettable.
“Bon A Petiet“
This recipe is from Mastering the Art of French Cooking. You can find a copy of Julia Child’s recipe for Crepes Fines Sucrees on Epicurious.
Kitchen Notes:
In her recipe, Julia gives a couple of suggestions for flipping the crepes, but neither of those worked for me. Play around with it until you find a method that works well for you. Eventually, I let my crepe cook on the first side until done, lifted the edges with a rubber spatula and flipped the pan upside down so the crepe would fall onto the spatula then making it easy to place it back in the pan.
Ingredients
- 1 lb pork loin
- 1/2 cup water
- Kosher salt
- black pepper
- 1/2 cup rice vinegar
- 1/4 cup water
- 1/4 cup white sugar
- 1/4 cup carrot, cut into 1/16-inch-thick matchsticks
- 1/4 cup cabbage
- barbecue sauce
Directions
- Pour water into a crockpot and set cook time on high for 4 - 6 hours.
- Season pork loin generously with salt and pepper and place in crockpot. Cover and cook at least 4 hours until pork falls apart when pulled with a fork. Shred pork until ready to use.
- Mix rice vinegar, water, and sugar until sugar dissolves.
- Pour the vinegar mixture over the carrot, cabbage, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
- Layer crepe, cooked pork, barbecue sauce and pickled cabbage.
Isabel of Family Foodie hosts a different theme for Sunday Supper every week. Tons of bloggers get together to join in the fun and share their recipes on Twitter. Let’s see what everyone is bringing to the Sunday dinner table!
#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème) by Cooking by the Seat of our Pants
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
#CookForJulia Dinner
Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
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Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
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Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I
Poulet au Porto by Family Foodie
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
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Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops by Big Bears Wife
Wine Pairings, Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ
The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!
A great idea to go sweet and savory! The filling sound perfect with crepes or in a sandwich!
Would be amazing in a sandwich!
I love savory crepes! These look amazing!
Great twist on crepes, Miranda!
Very nice! I like your twist on this classic!
I am the same way with crepes – I love them, but I always forget about them. UNTIL I see them…and today I’ve seen so many and I want one (at least) of each! I’m totally loving this savory version…I would give my left leg for one right now!
Whenever I think of savory crepes, I think of the ones you did last year for Marcella – awesome! I think you would like this version too.
Those were pretty unforgettable…I’ve only made it once since. Time to get on that! ;P
I made them after you did…totally epic, but I haven’t made them since!
Well, now I have a new menu item for next week!
Crepes with pork barbeque – oh yes!! Bring it on!!!
This is such a creative combination. I LOVE IT!
A wonderfully simple and elegant presentation of what sounds like an amazing dish. Nice job!
These look delish! I put you under dessert though!!? Thank you so much for cooking in this #SS
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I know! On Wednesday I just submitted “crepes” so I think since they are normally associated sweet , I was categorized with the desserts. I decided on Friday to go savory…oops!
What a great idea! I love stuffed savory crepes, but add BBQ and slaw, and wow that’s just amazing.
I love the way you combined the sweet and savoury! In Britain, it’s pretty much a hangable offence not to toss pancakes, but your method for flipping them sounds far more sensible!
Tossing sounds like it would work! I’ll try that next time, maybe I needed more fat in the pan. Although if I did my method with regular pancakes, I would have a big ole mess!
What a fabulous idea! I love that you used bbq pork in your crepes!
I totally LOVE savory crepes! These sound delectable!
Okay this is stunning. I must try this one. Superb choice for SS.
Lovely ! love the picture ingredients for the crepes & the stuffing in them. Savory indeed ! Gorgeous pics !!
I love this idea! It never seems to occur to me to use leftovers or other savory ingredients to stuff crepes. So easy! Love your pics too!
This looks so yummy! I like the easy steps of making crepes and will try it out soon! Thanks for sharing!
What a great vehicle for delivering pork and pickeled cabbage into my mouth! I am definately trying this very soon.
These look delicious! Nice and light, but full of flavor. Great job!
Jamie @ http://www.mamamommymom.com