x
Select File


Validate Cancel
3

Crepes de Claras Stuffed with Rajas with Cream

35 mins
25 mins
Low
408
Favorites
Collections
Glider
Super List
Upload a picture
To print
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!
Learn more about Huevo San Juan®

Ingredients

4 portions
  • 1 cup San Juan® Egg White, for the crepes
  • 1/4 cups whole wheat flour, for the crepes
  • 1/3 cups milk, for the crepes
  • 1 teaspoon onion powder, for the crepes
  • to taste salt and pepper, for the crepes
  • enough cooking spray oil, for the crepes
  • 2 poblano peppers, for poblano chile sauce (roasted, without seeds and without skin)
  • 1/3 onions, for poblano chile sauce
  • 1 clove garlic, for poblano chile sauce
  • 1/2 cups light cream, for poblano chile sauce
  • 1 cup milk light, for poblano chile sauce
  • 2 tablespoons oil, for poblano chile sauce
  • 1/2 onions, for the slices with cream (filleted)
  • 1 tablespoon garlic, for the slices with cream (finely chopped)
  • 2 cups Poblano pepper Strips (Rajas), for rajas with cream
  • 3/4 cups corn kernels, for rajas with cream
  • 1 cup light cream, for rajas with cream
  • to taste corn kernels, to decorate
Learn more

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.

Did you cook this recipe?

Print recipe for:

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
Rate this tip
Ratings (1)
Guadalupe Villagomez
27/04/2019 10:21:26
Exelente

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Crema Poblana

2 Comments

Rajas with Cream and Cheese

19 Comments

Rajas with Panela Cheese

0 Comments

Chicken Flutes and Rajas

1 Comments
ADVERTISING
ADVERTISING
ADVERTISING