Prepare the crepes. Blend the milk, egg, flour, and oil in a blender. Let it rest for 5 minutes and grease a skillet with butter, heating on medium. Pour 1 1/2 tablespoons of the mixture and swirl it around the skillet to cover the surface. When the edges of the crepes start to cook, flip them, and once lightly browned, place on a plate. Repeat with the remaining mixture and set aside.
Roast the chiles and soak in hot water for 20 minutes. Drain the chiles and set aside.
Cook the onion with the garlic, cloves, pepper, thyme, and marjoram. Place in a food processor and add the chiles and chicken broth. Pulse until a sauce forms.
Heat oil in a skillet and add the prepared mixture. Cook for 8 minutes, stirring.
Puree the tomatoes in a food processor and add to the chili mixture. Fry for 5 minutes, then add water and salt. Lower the heat and let it simmer for 10 minutes.
Preheat the oven to 190 degrees (375 F).
Place some chicken in each crepe and roll it up. (They can also be presented in triangular shape as in the photo). Place in a greased baking dish or pyrex. Repeat with all the crepes.
Drizzle with the sauce and bake for 15 minutes. Remove from the oven and sprinkle with grated cheese. Return to the oven for 5 minutes to gratin.
Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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