Poblano Crepe Lasagna

Sophia Rivera
For your weekly menu or a special meal, this Poblano Crepe Lasagna is a great option. This lasagna, instead of being made with pasta, is made with crepes and is accompanied by a creamy poblano chili sauce full of flavor. It can also be an excellent dish to cook something original this Christmas. This Poblano Crepe Lasagna is sure to be a hit at any event you cook it for. If you want this recipe to be more substantial, you can serve it with beans or add chicken. Have you thought about making a lasagna with crepes?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
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, melted, for the crepes
  • salt, for the crepes
  • pepper, for the crepes
  • 1/2 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1 cream cheese, for the sauce
  • 2 Poblano chiles, clean, deveined and roasted, skinless, for the sauce
  • 1 cup sour cream, for gratin
  • 2 cups asadero cheese, grated, for gratin
  • ear corn, yellow, shelled
  • Poblano chile strips, in strips
  • 1/2 cups chicken broth, for the sauce
Preparation
20 mins
30 mins
Low
  • Preheat the oven to 200 °C.
  • For the crepes, blend the flour, egg, milk, and melted butter with salt and pepper to taste until you obtain a homogeneous mixture.
  • In a non-stick skillet over medium heat, pour a ladle of the mixture and spread it over the surface to form the crepe, cook on both sides until well cooked and remove. Repeat until all the mixture is used up.
  • For the sauce, blend the cream cheese with the poblano chili, cream, and chicken broth until smooth. Reserve.
  • Heat a skillet over medium heat with the oil and cook together the garlic, onion, corn, strips, chicken, and cilantro, add the poblano sauce and cook until thickened. Season to taste with salt and pepper.
  • In a baking dish, place a crepe and cover with a bit of filling, repeat the layering process until the dish is full. Finish with sour cream, asadero cheese, corn, and strips. Bake for 10 minutes to gratin, remove from the oven, cut, and enjoy.

Nutritional Information

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