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Recipe of Crepes de Claras Stuffed with Rajas with Cream
Huevo

Huevo San Juan®

Recipe of Crepes de Claras Stuffed with Rajas with Cream
Huevo

Huevo San Juan®

Recipe of Crepes de Claras Stuffed with Rajas with Cream
Huevo

Huevo San Juan®

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Crepes de Claras Stuffed with Rajas with Cream

60 minutes
Easy
4 servings
1
This breakfast will give you the energy to start your day with all the attitude, with soft crepes of clear stuffed with slices of cream bathed in a sauce of poblano chile. So delicious that it will be impossible to resist!

Ingredients

  • 1 Cup of San Juan® egg whites for the crepes
  • 1/4 of Cup of integral flour for the crepes
  • 1/3 of Cup of milk for the crepes
  • 1 teaspoonful of onion powder for the crepes
  • to taste of salt and pepper for the crepes
  • enough of spray oil for the crepes
  • 2 pieces of chile poblano for poblano chile sauce (roasted, without seeds and without skin)
  • 1/3 of piece of onion for poblano chile sauce
  • 1 clove of Garlic for poblano chile sauce
  • 1/2 Cup of light cream for poblano chile sauce
  • 1 Cup of milk light for poblano chile sauce
  • 2 spoonfuls of oil for poblano chile sauce
  • 1/2 piece of onion for the slices with cream (filleted)
  • 1 tablespoon of Garlic for the slices with cream (finely chopped)
  • 2 cups of raja of chile poblano for rajas with cream
  • 3/4 of Cup of a grain of corn for rajas with cream
  • 1 Cup of light cream for rajas with cream
  • to taste of a grain of corn to decorate

    Preparation

    Blend San Juan® egg whites with wholemeal flour, milk, onion powder, salt and pepper
    In a pan heat the oil in a spray, pour some of the mixture of crepes and spread. Cook over medium heat until cooked, turning halfway through cooking.
    For the sauce, liquefy poblano chili, onion, garlic, cream and milk. Heat a pot over medium heat with 1 tablespoon of oil and cook the sauce for about 10 minutes or until thick. Season with salt and pepper.
    For the rajas with cream, heat the rest of the oil in a pan over medium heat, cook the onion, garlic, chile poblano slices, corn kernels and cream, season with salt and pepper and cook for 10 minutes or until thicken.
    Fill crepes with cream, and serve with poblano chile sauce and decorate with corn kernels.

    PRESENTATION

    On an extended plate, accompanied by a glass of juice.

    TIPS

    You can substitute wheat flour for amaranth flour.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    749
    kcal
    37%
    Carbohydrates
    91.7
    g
    31%
    Proteins
    30.0
    g
    60%
    Lipids
    36.4
    g
    56%
    Fiber
    29.7
    g
    59%
    Sugar
    5.2
    g
    5.8%
    Cholesterol
    61.8
    mg
    21%
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