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8,992,758 views Thank you everyone for helping me reach 1 million subscribers! Take a sordid peek behind the curtains of the BwB stage and see how I make the show each week. Then, join me as I endeavor to stack as many Mexican, French, Italian, and American layers into one beer-battered monstrosity known as the Pizza Crepe Taco Pancake Chili Bag.
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INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Crepe Batter:
2 large eggs
1 cup milk
1 cup all purpose flour
2 tbsp vegetable oil
1 tsp kosher salt
For the Blueberry pancake
¾ cup milk
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
1 egg
2 tbsp butter, melted
½ cup frozen blueberries, thawed
For the Pico de Gallo
¼ cup chopped tomatoes
¼ cup chopped onion
½ tsp salt
1 tsp lime juice
1 tbsp chopped cilantro
For the Beer Batter
3 cups all purpose flour
3 cups corn starch
3 cans light beer
3 tbsp salt
4 eggs
For the Southwestern Sauce
1 tbsp sour cream
1 tbsp mayo
1 tsp paprika
1 tsp cayenne pepper
1 tsp chili powder
For the Guacamolito
¼ cup smooth guacamole
¼ cup sour cream
For the Other Ingredients
2 ounces ground beef
2 tsp taco seasoning
1 hard shell taco
1 ounce shredded lettuce
1 ounce chopped tomatoes
1 tbsp nacho cheese
2 tbsp refried beans
1 small flour tortilla
2 ounces shredded monterey jack cheese
1 medium corn tortilla
1 chalupa shell
1 large corn husk
1 egg, scrambled
3 ounces gruyere, shredded
1 merguez sausage, cooked and sliced
4 ounces baby bella mushrooms, sautéed in butter
12 inch frozen meat lover’s pizza, baked according to package directions
1 ½ - 2 gallons vegetable oil
8 cans vegetarian chili, heated
DIRECTIONS
1.
To make crepe batter, combine eggs, milk, flour, vegetable oil, and salt in the jar of a blender. Blend on high speed for 1-2 minutes, until completely smooth. Pour onto a preheated crepe griddle, and use a wooden dowel to spread into a thin layer. Cook according to manufacturer’s directions, and stack crepes on a plate covered with aluminum foil to keep warm.
2 large eggs
1 cup milk
1 cup all purpose flour
2 tbsp vegetable oil
1 tsp kosher salt
2.
To make pancake batter, whisk together flour, sugar, baking powder, and baking soda in a large bowl. Add egg and cooled melted butter, and whisk until batter forms, allowing batter to remain slightly lumpy. Pour about 3/4 cup onto a 13-inch crepe griddle and spread as necessary until batter reaches the edges of the griddle. Top with blueberries and allow to cook until bubbles begin forming all over the pancake and edges turn glossy, and bottom has browned. Flip, and continue to cook until fluffy and thick. Place on a plate and cover with aluminum foil to make the pancake as flexible as possible.
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
½ cup frozen blueberries, thawed
1 egg
2 tbsp butter, melted
½ tsp baking soda
3.
To make the pico de gallo, combine tomatoes, onion, salt, lime juice, and cilantro.
¼ cup chopped tomatoes
¼ cup chopped onion
½ tsp salt
1 tsp lime juice
1 tbsp chopped cilantro
4.
To make the beer batter, combine flour, corn starch, beer, salt, and eggs. Whisk until smooth.
3 cups all purpose flour
3 cups corn starch
3 cans light beer
3 tbsp salt
4 eggs
5.
To make the Southwestern sauce, whisk together sour cream, mayo, paprika, cayenne, and chili powder.
1 tbsp sour cream
1 tbsp mayo
1 tsp paprika
1 tsp cayenne pepper
1 tsp chili powder
6.
To make the guacamolito sauce, combine guacamole and sour cream.
¼ cup smooth guacamole
¼ cup sour cream
7.
Brown the ground beef and add the taco seasoning, along with water, as per package instructions.
2 ounces ground beef
2 tsp taco seasoning
8.
Heat very large pot of oil (at least 15 inches in diameter) to 350°F. Begin assembling the taco: start by filling a crunchy taco shell with ground beef, and topping with lettuce, tomatoes, southwestern sauce, and nacho cheese. Spread refried beans on a flour tortilla, and wrap around taco shell. Place monterey jack cheese on a toasted corn tortilla, and wrap that around the flour tortilla. Fill a chalupa shell with guacamolito sauce and place the multi-layered taco inside. Place the chalupa taco into a corn husk, and top with pico de gallo - bake in a 350°F oven for 5 minutes. Meanwhile, cover a single crepe with scrambled eggs, merguez sausage, and gruyere cheese. Take the taco out of the oven, remove the corn husk, and wrap inside the crepe. Place the crepe-taco onto the meat lovers pizza, wrap it around the taco, and finish by wrapping the blueberry pancake around the pizza. Press together as tightly as possible without breaking any of the layers. Secure with long wooden skewers, and using a wide casserole filled with some beer batter, cover the entire taco in batter. Using extreme caution, place the battered taco in the hot oil, basting with a metal ladle if not completely covered by the oil. Fry for 10 minutes on each side, until golden brown and crispy all over. Remove from the oil and allow to cool for 5-10 minutes on a wire rack in a rimmed baking sheet. Fill a canvas bag with vegetarian chili, and place the taco inside. Enjoy?
1 ¾ gallons vegetable oil
1 hard shell taco
1 ounce shredded lettuce
1 ounce chopped tomatoes
1 tbsp nacho cheese
2 tbsp refried beans
1 small flour tortilla
2 ounces shredded monterey jack cheese
1 chalupa shell
1 large corn husk
1 merguez sausage, cooked and sliced
3 ounces gruyere, shredded
1 egg, scrambled
12 inch frozen meat lover’s pizza, baked according to package directions
4 ounces baby bella mushrooms, sautéed in butter
1 ½ - 2 gallons vegetable oil
8 cans vegetarian chili, heated
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