Grain-Free Cassava Crepes – Kitchen Alchemy

Ingredients

• 400 g Cassava
• 915 g (4 cups) Water, for Soaking
• 40 g (2 tbsp + 2 tsp) Amylase (10%)
• 172 g (1 cup) Cassava Flour
• 120 g (2 each) Egg
• 24 g (1 each) Egg Yolk
• 165 g (3/4 cup) Cassava Puree (above)
• 330 g (1 ¼ cup) Milk
• 5.3 g (1 tsp) Salt
• 32 g (2 tbsp + 2 tsp) Vegetable Oil
• 1 Poblano Peppers, Quartered and Deseeded
• 1 each Dried New Mexico Chilies, soaked and Deseeded
• 1 each Dried Ancho Chiles, Soaked and Deseeded
• 1 each Dried Pasilla Chiles, Soaked and Deseeded
• 15 g (2 tbsp) Sesame Seeds
• 2 each Garlic Cloves, Rough Chopped
• 37 1/2 g (¼ cup) Almonds, Rough Chopped
• 23 g (2 tbsp + 2 tsp) Dried Cranberries
• 1.1 g (½ tsp) Cinnamon
• 1/2 g (¼ tsp) Black Pepper
• 0.3 g (¼ tsp) Star Anise
• 0.2 g (⅛ tsp) Cloves
• 15 g (2 tbsp) Dark Chocolate
• 227-453 g (1-2 cups) Chicken Stock
• Salt to taste
• 1 1/2 lb Pork Butt
• 8 g (1 ½) tsp salt
• 0.8 g (½ tsp) Black Pepper
• 0.9 g (½ tsp) Cumin
• 0.9 g (1 ½ tsp) Dried Oregano
• 453 g (2 cups) Chicken Stock