Crepes de Chile en Nogada

Jessica Alcántara
Delicious crepes made with poblano pepper, filled with the traditional stuffing of chiles en nogada, and drenched in a delightful nogada sauce with a touch of sherry. This preparation is very original for September 15th, perfect if you love chiles en nogada and want to give them a 180° twist.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups cow's milk, for the crepes
  • 1 cup flour, for the crepes
  • 1/4 cups vegetable oil, for the crepes
  • 2 eggs, for the crepes
  • 1/4 cups parsley, for the crepes
  • 1 cup Poblano chile strips, for the crepes
  • 1 pinch salt, for the crepes
  • 3 tablespoons vegetable oil
  • 3 tablespoons garlic, finely chopped, for the filling
  • 1/4 cups onion, finely chopped, for the filling
  • 1/2 cups ground pork, for the filling
  • 1 cup ground beef, for the filling
  • 1/4 cups plantain, cut into cubes, for the filling
  • 1/4 cups peach, cut into cubes, for the filling
  • 1/4 cups apple, cut into cubes, for the filling
  • 1/4 cups pear, cut into cubes, for the filling
  • 1/4 cups raisins, for the filling
  • 1/4 cups almonds, for the filling
  • 3 tablespoons pine nuts, for the filling
  • 1/4 cups pecans, finely chopped, for the filling
  • 1/4 cups acitrón, (replace with ate) for the filling
  • 1 pinch clove, for the filling
  • 1 pinch cinnamon powder, for the filling
  • bay, for the filling
  • 1 sprig thyme, for the filling
  • 1 tablespoon oregano, for the filling
  • 1 pinch salt
  • 2 cups walnuts, soaked in milk
  • 1/4 cups cream cheese, for the nogada
  • 1/4 cups goat cheese, for the nogada
  • 1 cup whipping cream, for the nogada
  • 1/2 cups cow's milk, for the nogada
  • 3 tablespoons sugar, for the nogada
  • 1/3 cups sherry, white, for the nogada
  • 1 nutmeg, for the nogada
  • 1/2 cups pomegranate, red, for garnish
  • fresh parsley, for garnish
Preparation
40 mins
35 mins
Low
  • Blend the crepe ingredients until you achieve a homogeneous mixture. Set aside.
  • Heat a skillet over medium heat and make crepes until you reach the desired number of crepes.
  • For the filling, heat the oil in a skillet over medium heat and cook the onion, garlic, and ground meat until it changes color. Add the fruits and cook giving time to each ingredient. Add the nuts and spices, and cook for about 10 more minutes on low heat. Season with salt to your liking.
  • Blend the nogada ingredients until you achieve a smooth and creamy sauce. Set aside.
  • To serve, fill the crepes with the meat and fruit mixture, drizzle with the nogada, and garnish with pomegranate and fresh parsley. Enjoy.

Nutritional Information

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