Make these delicious and easy crepes with poblano sauce and manchego cheese. They are perfect for breakfast or dinner. Here we show you how to prepare the crepe batter so that it always turns out perfect. The sauce has a delicious flavor that will make it one of your favorite recipes.
1/2 bunches fresh cilantro, washed and disinfected
1/2 cups chicken broth
1/4 cups corn kernels, yellow
1 cup Manchego cheese
4 eggs
1 cup flour, for the crepe batter
2 cups Santa Clara® whole milk, for the crepe batter
1/4 cups unsalted butter, for the crepe batter
1/4 cups sugar, for the crepe batter
4 eggs, for the crepe batter
Preparation
15 mins
10 mins
Low
For the crepe batter: Place the flour, Santa Clara® whole milk, and sugar in a blender jar. Melt the butter and add it to the blender, then add the eggs one by one.
Heat a skillet and grease it with butter. Pour a little of the mixture and cover the entire skillet so that the batter is even.
Flip the crepe and cook on the other side. Repeat this process with the rest of the mixture.
Remove the seeds from the poblano pepper and cut it into strips. Place the poblano pepper, cream cheese, chicken broth, and cilantro in the blender.
Transfer the sauce to a bowl and add the yellow corn. Add some of the poblano sauce to the center of each crepe, sprinkle the manchego cheese on top, and fold them to form a rectangle. (Fold in half and then again in half)
Place two crepes in a small baking dish, crack an egg on top, and bake at 180°C for 6-8 minutes. Remove from the oven and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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