Crepes a la Díaz

Maria Victoria Benitez
Crepes filled with crab and Chipotle BBQ, a delicious dish that is not only different but something you can serve on any occasion. A mix of flavors that everyone will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 crabs, cooked
  • 1/2 cups olive oil
  • 1 teaspoon ground garlic
  • 1 onion, cut into strips
  • 1 sprig celery, chopped
  • 2 cans evaporated milk
  • 1/2 carrots, grated
  • 1/2 cups Hunt's ® BBQ chipotle sauce
  • 8 sticks Manchego cheese
  • 1/4 kilos cheese, gold seal
  • 1 cube granulated chicken bouillon
  • 1 can table cream
  • 2 eggs
  • 1 teaspoon pepper
  • 1/2 lettuce, chopped
  • 2 tomatoes, in slices
  • 1 cucumber, in slices
  • 1 avocado, sliced
  • 15 strawberries, slices, for garnish
Preparation
20 mins
10 mins
Low
  • For the crepes; in the blender add the eggs, flour, milk, oil, and a pinch of salt. Blend until the batter is smooth. Melt the butter in the pan, pour in the batter, and spread it out. Cook the crepes until they are ready. Set aside.
  • Sauté the crab with onion, garlic, pepper, celery, and salt to taste. Add a quarter cup of Hunt's ® Chipotle BBQ Sauce. Fill the crepes with the mixture.
  • For the cream, blend the cheese, sour cream, a chicken bouillon cube, salt, and cook for 10 minutes on low heat. Once the crepes are ready, add the chipotle cream, top with a quarter of gold seal cheese, and bake in the microwave for 10 minutes.
  • Mix the strawberries, lettuce, cucumber, avocado, carrot, and tomatoes.
  • Serve the crepes with the salad and a bit of Hunt's ® Chipotle BBQ Sauce.

Nutritional Information

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