Santa Clara ®

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Crepes with Poblana Sauce and Manchego Cheese

15 mins
10 mins
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Make these rich and easy crepes with poblano sauce and Manchego cheese. They are perfect for breakfast or for dinner. Here we show you how to prepare the crepe dough so that it always looks perfect. The sauce has a delicious flavor that will make it one of your favorite recipes.
Learn more about Santa Clara ®


4 portions
  • 1 cup Santa Clara® Cream
  • 1 poblano pepper
  • 1/2 sticks cream cheese
  • 1/2 bunches fresh coriander, washed and disinfected
  • 1/2 cups chicken soup
  • 1/4 cups corn kernels, yellow
  • 1 cup manchego cheese
  • 4 eggs
  • 1 cup flour, for crepe dough
  • 2 cups Whole Milk Santa Clara®, for crepe dough
  • 1/4 cups unsalted butter, for crepe dough
  • 1/4 cups sugar, for crepe dough
  • 4 eggs, for crepe dough


For the crepe dough: Place the flour, the Santa Clara® Whole Milk and the sugar in a blender glass. Melt the butter and add it to the blender, add the eggs one by one.
Heat a pan and grease it with butter. Pour a little of the mixture and cover the entire pan so that the dough is even. Turn the crepe and cook on the other side. Repeat this process with the rest of the mixture.
Remove the seeds of poblano pepper and cut it into strips. Place poblano pepper, cream cheese, chicken broth and cilantro in the blender.
Transfer the sauce to a bowl and add the yellow corn. Add a little of the poblano sauce to the center of each crepe, sprinkle the Manchego cheese on top and fold them to form a rectangle. (Fold in half and then again in half)
Place two crepes in a baking dish or baking dish, break an egg on top and bake at 180 ° C for 6-8 minutes. Remove from oven and serve.


Accompany with a little more Santa Clara® Cream.


If you like chili a lot, don't miss poblano peppers.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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