Crepe with Iberian free-range pork shoulder and goat cheese

For today’s recipe, we’re going to use sliced ​​50% Iberian cebo de campo shoulder from Tomás López. You can purchase this product in our online store or at your nearest Moniberic store.

Crepes with Iberian free-range pork shoulder and goat cheese

Ingredients:

– 120 g of flour.

– 3 eggs.

– ¼ of milk.

– 200 g shoulder of Iberian field bait 50% Tomás López Iberian breed.

– 100 g of dried tomatoes.

– Provençal herbs

– Olive oil.

– Salt

Elaboration:

Mix the eggs, milk, flour and a pinch of salt in the mixer. Let it rest for approximately half an hour.

In a frying pan with a few drops of oil over low heat, pour two or three tablespoons of the batter. Let it brown on one side and turn it over carefully. Fold the crepes and divide them among the plates.

In the same pan, lightly sauté the sun-dried tomatoes, place a slice of Tomás López 50% Iberian field-fed shoulder on each crepe, top with a slice of goat cheese, and place the tomato around it. Drizzle with a drizzle of oil and sprinkle a pinch of Provençal herbs on top.

Place in the oven or microwave until the cheese begins to melt.

Serve immediately.

Enjoy!