Poblano Crepes
Pétalo
We present to you a typical dish from the state of Puebla in Mexico. Poblano crepes are an easy recipe to prepare, where turkey, squash blossom, corn, and zucchini are the main ingredients. Dare to make them and you'll see how easy and delicious they are.
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Ingredients
4
Servings
  • 3 cups cow's milk
  • 2 cups flour
  • 3 eggs
  • 1 teaspoon sugar
  • 1 pinch salt
  • 3 tablespoons butter
  • 1 clove garlic
  • 1/2 onions
  • 400 grams turkey breast
  • 1 cup ear corn
  • 1/2 cups zucchini, diced
  • 2 cups zucchini blossoms, chopped
  • 1 sprig fresh epazote
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon granulated chicken bouillon
  • pepper, to taste
  • 1 cup Manchego cheese
  • 2 cups sour cream
  • 2 cups Poblano chile strips
  • 1 cup Manchego cheese, grated
Preparation
30 mins
20 mins
Medium
  • In a blender, mix the milk, flour, egg, sugar, and salt.
  • Add butter to a hot skillet.
  • Pour a ladle of the batter into the skillet, tilt the skillet to cover the entire surface with the batter. Once it starts to form bubbles, flip the crepe and remove it when golden brown. Repeat this step with the remaining batter. Keep the crepes wrapped in Pétalo® paper towels to prevent them from cooling down.
  • In a saucepan, heat the oil and add the onion, then incorporate the turkey breasts.
  • Add the zucchini, epazote, chicken broth, and pepper. Set aside.
  • In a blender, blend the cream and poblano pepper. Heat this sauce.
  • Fill the crepes with the previously prepared mixture and pour the sauce over them.
  • Serve with Pétalo® Napkins.

Nutritional Information

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