John Myers
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Pork Loin Wrapped in Crepes
The perfect pork loin wrapped in crepes recipe with a picture and simple step-by-step instructions.
For the crepes
- 125 g Flour
- 2 Pc. Eggs
- 25 g Liquid butter
- 250 ml Milk
- 1 pinch Salt
for the filling
- 1 Pc. Pork loin
- 3 tbsp Oil
- 1 piece Onion
- 250 ml Meatsoup
- 200 ml Cream
- Green peppercorns pickled
- Salt
- Pepper
- Paprika
- Sauce binders
- Mix the ingredients for the dough with a mixer until a smooth, thin dough is formed. Let rest for about 1 hour. Then make thin crepes and place on a plate. In the meantime, cut the pork loin into 4 equal parts. (I divided them lengthways and crossways) Season with pepper and fry well in the pan.
- Then take them out of the pan, wrap each one in a crepe and place in a baking dish. Dice the onion and fry in the meat pan. Then make a creamy sauce from the remaining ingredients and pour over the wrapped loin. Bake in the preheated oven at 180 degrees for about 35-40 minutes. Finished. (if the food is to be prepared, the loin
- Make the sauce ready and pour it over in the baking dish shortly before baking).
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