Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Crepas Poblanas

Name: Crepas Poblanas
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups Flour for Gamesa® Hot Cakes; 500 grams mushroom, filleted; 400 grams Poblano pepper Strips (Rajas); 100 grams corn; 500 grams onion, in pen; 1 bunch fresh coriander; 1 bunch parsley; 500 grams tomtato, without skin and martajado; 1 tablespoon vegetarian consommé; 1 pinch curry; 8 leaves epazote; 1 garlic; 1 can evaporated milk; 180 grams cream cheese, philadelphia; 1 pinch sugar; 1 pinch salt; 2 cups soy milk; 100 grams butter; 1 pinch cinnamon; 1 tablespoon liquid vanilla

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Victoria Cherniag Ruiz

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Succulent crepes with poblano chile cream. Try these delicious crepes ideal for a very Mexican meal, just follow the steps of this recipe.

EAT WELL

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Ingredients

6 portions

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Preparation

To make the crepes: melt the butter, in a deep refractory go incorporating the milk, 50gr of the butter, cinnamon and vanilla, begin to beat; add the Gamesa® Hotcakes Flour little by little, beat until it is slightly lighter than the hot cakes, spread a small teflon frying pan with a little butter, add 1 tablespoon gde of the mixture and turn the frying pan until the mixture covers all the frying pan, let it cook on the one hand, turn it over so that it seces of the other and remove, avoiding that they burn or get hard, and so on until the mixture is finished. They come out between 4 and 6 crepes.

For the filling: in a sauté pan with a little oil, the eye, onion, cilantro and add the corn kernels, already cooked this, add mushrooms to cook a little, add 300grs of the chili slices, let cook, add the tomato Sauté and let it boil, adding, the consome, curry and 2 leaves of epozote, let it boil until it is a little dry, not very broth.

Cream of Puebla to bathe the crepes in a blender add the evaporated milk, cream cheese, 100gr of chili slices, the pinch of salt and sugar. It is left to grind very well, add a pinch of butter or oil to a pot, heat it a bit and add the cream, you must constantly move it to avoid sticking or burning.

To serve: place the crepe on a flat plate, add the filling in a quarter of the crepe, fold it in half and then the other half to make it triangular, if you want you can carefully turn the crepe and put it in the center of the dish already filled, bathe very well with the cream poblana, is decorated with 2 sprigs of epozote and one of parsley, and enjoy.

TIPS

If you do not have much time, well something easier is to buy at the mall, crepes and cream of your choice and follow the indications of how to dilute it a little. If you decide to make the crepes, let the mixture rest a little.