Tuesday, May 18, 2010

Blood Crepes & Pork Skin

So the new venture at Pejamajo is going really well....up to my chest in crepes and enjoying the challenges that are in front of me.
But Ill admit I have been having withdrawals of house made charcuterie, fresh truffles, Kobe beef, sea urchin, roof top herbs and whole animals ready for butchering.

But Ive discovered crepes to be fascinating...not only in flavor & versatility but in ways that crepes are prepared around the world.From France to Japan and Dubai to America crepes are really a vehicle for any type of filling you want, much like the American sandwich.

One of the most fascinating crepes I have discovered come from Galicia in Spains North West region of the country. Blood Crepes (Filloas de Sangre)are made exactly like a traditional crepe only you omit some of the milk and replace it with pork blood. Usually made in the winter when pigs are slaughtered and fresh blood is available, these crepes are a regional delicacy.

This recipe is a work in progress so you'll have to fool around with it.

1 l. milk,
4 eggs
1 glass of pork blood (6oz or so)
1 teaspoon cinnamon
1 lemon (zest only )
AP Flour
Pork Fat
Method: beat the eggs and add the milk, salt, lemon zest and a teaspoon of cinnamon.Gradually add flour to form a loose paste, add pork blood, mix well until you have a loose pancake consistency. You will have formed some lumps, pass through a sieve. Heat a crepe pan or frying pan, spread pork fat with a fork,allow to melt and pour crepe batter in to form a thin layer.
Cook until easily seperates from the pan on each side....sprinkle with cinnamon & sugar for a sweet version or do as I do....crushed chicharones ( fried pork skin) for an amazing and different pork experience.

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