Egg White Crepes Filled with Rajas with Cream

Name: Egg White Crepes Filled with Rajas with Cream
Prep time: 60 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup San Juan® egg whites, for the crepes; 1/4 cups whole-wheat flour, for the crepes; 1/3 cups cow's milk, for the crepes; 1 teaspoon onion powder, for the crepes; salt and pepper, for the crepes; cooking spray, for the crepes; 2 Poblano chiles, roasted, seedless and skinless, for the poblano chili sauce; 1/3 onions, for the poblano chili sauce; 1 clove garlic, for the poblano chili sauce; 1/2 cups low-fat cream, for the poblano chili sauce; 1 cup light milk, for the poblano chili sauce; 2 tablespoons vegetable oil, for the poblano chili sauce; 1/2 onions, filet, for the rajas with cream; 1 tablespoon garlic, finely chopped, for the rajas with cream; 2 cups Poblano chile strips, for the rajas with cream; 3/4 cups corn kernels, for the rajas with cream; 1 cup low-fat cream, for the rajas with cream; corn kernels, for decoration

Huevo San Juan®

This breakfast will give you the energy to start your day with a great attitude and consists of soft egg white crepes filled with rajas with cream and drenched in a poblano chili sauce. So delicious that it will be impossible to resist!

Reviewed by Editorial Team of Kiwilimón

Published: 08-03-2018

Preparation

35 mins

25 mins

Low

Blend San Juan® Egg Whites with whole wheat flour, milk, onion powder, salt, and pepper In a skillet, heat the cooking spray, pour a bit of the crepe mixture, and spread it out. Cook over medium heat until cooked, flipping the crepe halfway through cooking. For the sauce, blend the poblano chili with the onion, garlic, cream, and milk. Heat 1 tablespoon of oil in a pot over medium heat and cook the sauce for about 10 minutes, or until thickened. Season with salt and pepper. For the rajas with cream, heat the remaining oil in a skillet over medium heat, cook the onion, garlic, poblano chili rajas, corn kernels, and cream, season with salt and pepper, and cook for 10 minutes or until thickened. Fill the crepes with the rajas with cream, serve with the poblano chili sauce, and decorate with corn kernels.