To make the crepes: melt the butter, in a deep dish incorporate the milk, 50g of the butter, cinnamon, and vanilla, start beating; gradually add the Gamesa® pancake flour, beat until it has a slightly lighter consistency than pancake batter, grease a small non-stick skillet with a little butter, add 1 large tablespoon of the mixture and swirl the skillet until the mixture covers the entire skillet, let it cook on one side, flip it to cook the other side and remove, avoiding burning or hardening, and continue until the mixture is finished. This makes about 4 to 6 crepes.
For the filling: in a skillet sauté a little oil, the egg, onion, cilantro, and add the corn kernels, once cooked, add mushrooms and let it cook a little, incorporate 300g of the sliced chiles, let it cook, add the mashed tomato and bring it to a boil, adding the broth, curry, and 2 leaves of epazote, let it boil until it is a little dry, not too soupy.
Poblano cream to drizzle over the crepes
in a blender add evaporated milk, cream cheese, 100g of sliced chiles, a pinch of salt and sugar. Blend well, in a pot add a pinch of butter or oil, heat a little and add the cream, stir constantly to prevent sticking or burning.
To serve: place the crepe on a flat plate, add the filling in one quarter of the crepe, fold it in half and then fold it again to make it triangular, if you want you can carefully flip the crepe and place it in the center of the plate already filled, drizzle generously with the poblano cream, garnish with 2 sprigs of epazote and one of parsley, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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