Awhile ago a friend of mine got into making savory crepes. He made me a very basic dish that consisted of pork, montery jack cheese and a little poblano rolled in crepes. He then heated them up in the oven till they got hot. It was pretty good, but I'd like to make something similar, but better. I feel like there needs to be more sauce.
I have some leftover pork shoulder that seems like it would serve the purpose.
But what about the sauce? I was thinking about making a roux, adding milk and shredded montery jack and maybe some fire roasted green chiles and mixing the pork in with that.