Cuban Crepes with Lemon Aioli
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Cuban Crepes with Lemon Aioli

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This is one of my favorite restaurant meals that I was excited to try making at home! We love Bistro Roca in the NC Mountains, and whenever we go I have trouble ordering anything other than their Cuban Crepe. I usually like to branch out and try different things at restaurants, but this one really just hits the spot.

Cuban Crepes with Lemon Aioli on 100 Days of Real Food

I used the Slow Cooker Cuban Pork recipe from my “On a Budget” cookbook, which I’m sharing below, and then made some savory crepes and lemon aioli to go with it. Because of the different recipes, this one does take a little longer to make than the types of meals I usually post, but it’s so worth it. And, not only that, it makes enough to have leftovers the next day (so that makes it extra worth it, in my book)!

Plus, you can make almost all of the different components in advance so that when dinner time comes around it takes just minutes to assemble. Hard to beat a make-ahead crowd pleaser!

Other Crepe Recipes You Might Enjoy

Cuban Crepes with Lemon Aioli

I’ve combined my slow-cooker pork, savory crepes, and a delicious aioli to make these Cuban Crepes with Lemon Aioli, which are a big hit.

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Cuban Crepes with Lemon Aioli on 100 Days of Real Food

Ingredients

For the Slow Cooker Cuban Pork (from the “100 Days of Real Food: On a Budget” Cookbook!)

  • 1 onion, peeled and quartered
  • 3 1/2 pound pork shoulder roast
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • juice of 1 lime
  • juice of 1 orange

For the Aioli and Assembly

  • 1 cup mayo
  • 1/2 lemon,  juice and zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce, I used Cholula
  • 1 teaspoon honey
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 slices prosciutto
  • 10 slices pickle, (the thin sandwich slices are good if you want to put them in the crepe)
  • 10 slices Swiss cheese

Instructions

For the Slow Cooker Cuban Pork

  1. Place the onion in the slow cooker and set the pork on top. Combine the seasonings in a bowl and coat the meat on all sides with the spice mixture. Cover and cook on low for 7 to 8 hours, until the meat is tender and can be easily shredded with a fork.

  2. Drain the meat (reserving some of the cooking liquid) and transfer to a serving bowl. Shred it with two forks (remove any large chunks of fat), mix in the lime and orange juices, mix in a few spoonfuls of the cooking juices, and sprinkle a little salt on top (to taste), if desired.

For the Crepes

  1. Combine all ingredients in a blender and blend until smooth. Cover and refrigerate while preparing the rest of the dish. You can also cook the crepes right away, but the batter is a little easier to work with after a little refrigeration and time to rest.

  2. Heat a 1/2 teaspoon of the olive oil in a small skillet over medium-low heat. Lift the pan off the stove and angle it so you can pour a few tablespoons of crepe batter on one side. Carefully swirl it around, so it covers the pan in one even thin layer.

    pouring crepe batter into frying pan on stove

  3. As soon as it begins to turn golden brown on the bottom/edges and shakes loose (45 to 60 seconds), flip it over. Cook for another 30 to 60 seconds then slide onto a plate.

    cooking crepe in skillet

For the Aioli Assembly

  1. Whisk together the mayo, lemon, mustard, hot sauce, honey, Worcestershire sauce, salt, and pepper in a small bowl until well combined.

  2. Spoon several tablespoons of the pulled pork down one half of the crepe, top with a piece of prosciutto, pickle slice (or save it and serve on the side), and a slice of cheese, and then fold over the top of the crepe into a half-moon shape.

  3. Pan fry in a teaspoon of olive oil over medium heat on both sides until the cheese is melted and everything is heated through. Serve warm with a spoonful or two of the aioli.

Recipe Notes

Nutrition Facts

Nutrition Facts

Cuban Crepes with Lemon Aioli

Amount Per Serving

Calories 600 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 181mg60%

Sodium 1149mg50%

Potassium 585mg17%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 4g4%

Protein 32g64%

Vitamin A 380IU8%

Vitamin C 5mg6%

Calcium 241mg24%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.