Crepe Lasagna with Chiles en Nogada

Lorenza Ávila
Are you a pasta fan but want something seasonal? This Crepe Lasagna with Chiles en Nogada is what you were looking for. The best part is that you make the crepes fresh, so they stay fresh and you don't risk the pasta being undercooked. During these national holidays, don’t miss out on eating Chiles en Nogada, but in an original and delicious way like this Crepe Lasagna with Chiles en Nogada. The flavor is the same since it is made with the classic ingredients of this dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 1/2 cups flour, for the crepes
  • 4 eggs, for the crepes
  • 2 cups cow's milk, for the crepes
  • 4 tablespoons butter, for the crepes
  • salt, for the crepes
  • pepper, for the crepes
  • 2 tablespoons vegetable oil
  • 1/2 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 250 grams ground beef
  • 250 grams ground pork
  • salt
  • pepper
  • 5 tomatoes, poached, blended
  • 1/4 cups almonds, peeled
  • 1/4 cups raisins
  • 2 plantains, in cubes
  • 1/4 cups pine nuts
  • 5 cloves
  • 1 sprig cinnamon
  • 2 peaches, in cubes
  • 2 pears, in cubes
  • 2 apples, in cubes
  • 1/2 cups acitrón, in cubes
  • 1 cup Poblano chile, in slices
  • 2 cups walnuts, peeled, for the nogada
  • 1/2 cups cow's milk, for the nogada
  • 1 tablespoon sugar, for the nogada
  • 1/2 cups goat cheese, for the nogada
  • 1 pinch salt, for the nogada
  • pomegranate, for decoration
  • parsley, for decoration
Preparation
35 mins
50 mins
Low
  • For the crepes, blend all the ingredients until you get a homogeneous mixture.
  • In a non-stick skillet over medium heat, pour a ladle of the mixture and spread it over the entire surface to form the crepe, cook on both sides until cooked and remove. Repeat until all the mixture is finished.
  • For the filling, in a skillet over medium heat, sauté the onion with the oil, add the garlic and ground beef, season with salt and pepper, and cook until the meat changes color.
  • Add the natural tomato puree and cook for a few minutes. Incorporate the almonds, raisins, banana, pine nuts, clove, cinnamon, peach, pear, apple, acitrón, and poblano chili, cooking each one for a few minutes before adding the next. Season with salt and pepper and remove from heat.
  • For the nogada, blend all the ingredients until you get a very smooth sauce.
  • For assembly, in a baking dish, place a layer of crepes and add the meat filling, drizzle with nogada, and repeat until you have several layers or fill the container. Finish with crepes, nogada, and garnish with pomegranate and parsley.
  • Serve warm.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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