As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish is serving up 100 of our favorite local dishes.
This dinner-worthy brunch dish starts with two fluttery, thin savory crepes, stuffed with a generous amount of shredded smoky pork. To offset the richness of the meat and add piquancy, the roll-ups are smothered in a vibrant salsa verde and served with super-creamy white cheddar polenta. The whole thing is hearty, homey, and completely succeeds in avoiding palate fatigue.
Stop before you're done with the second crepe so you have room for an after-dinner Sazerac. The Mill makes theirs with Peychaud bitters and VSOP cognac.