Poblano Crepes

Succulent crepes with poblano cream. Try these delicious crepes ideal for a very Mexican meal, just follow the steps of this recipe. EAT WELL
Ingredients
6
Servings
  • 2 cups Gamesa® pancake mix
  • 500 grams button mushrooms, sliced
  • 400 grams Poblano chile strips
  • 100 grams ear corn
  • 500 grams onion, in strips
  • 1 bunch fresh cilantro
  • 1 bunch parsley
  • 500 grams tomato, skinless and mashed
  • 1 tablespoon vegetarian consomme
  • 1 pinch curry
  • 8 leaves epazote
  • 1 garlic
  • 1 can evaporated milk
  • 180 grams cream cheese, philadelphia
  • 1 pinch sugar
  • 1 pinch salt
  • 2 cups soy milk
  • 100 grams butter
  • 1 pinch cinnamon
  • 1 tablespoon vanilla essence
Preparation
1h
0 mins
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  • 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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