Crepe Lasagna with Chiles en Nogada

Name: Crepe Lasagna with Chiles en Nogada
Prep time: 85 min
Cook time: 50 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 1/2 cups flour, for the crepes; 4 eggs, for the crepes; 2 cups cow's milk, for the crepes; 4 tablespoons butter, for the crepes; salt, for the crepes; pepper, for the crepes; 2 tablespoons vegetable oil; 1/2 onions, finely chopped; 1 tablespoon garlic, finely chopped; 250 grams ground beef; 250 grams ground pork; salt; pepper; 5 tomatoes, poached, blended; 1/4 cups almonds, peeled; 1/4 cups raisins; 2 plantains, in cubes; 1/4 cups pine nuts; 5 cloves; 1 sprig cinnamon; 2 peaches, in cubes; 2 pears, in cubes; 2 apples, in cubes; 1/2 cups acitrón, in cubes; 1 cup Poblano chile, in slices; 2 cups walnuts, peeled, for the nogada; 1/2 cups cow's milk, for the nogada; 1 tablespoon sugar, for the nogada; 1/2 cups goat cheese, for the nogada; 1 pinch salt, for the nogada

Lorenza Ávila

Are you a pasta fan but want something seasonal? This Crepe Lasagna with Chiles en Nogada is what you were looking for. The best part is that you make the crepes fresh, so they stay fresh and you don't risk the pasta being undercooked.

During these national holidays, don’t miss out on eating Chiles en Nogada, but in an original and delicious way like this Crepe Lasagna with Chiles en Nogada. The flavor is the same since it is made with the classic ingredients of this dish.

Reviewed by Editorial Team of Kiwilimón

Published: 31-08-2018

Preparation

35 mins

50 mins

Low

For the crepes, blend all the ingredients until you get a homogeneous mixture. In a non-stick skillet over medium heat, pour a ladle of the mixture and spread it over the entire surface to form the crepe, cook on both sides until cooked and remove. Repeat until all the mixture is finished.