Name: Crepes with Mole
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 cups cow's milk; 1 egg; 1 cup flour, more 1 tablespoon; 1 tablespoon vegetable oil, for the crepes; 3 ancho chiles, de-stemmed and seedless; 10 guajillo chiles, seedless and de-stemmed; 6 cloves garlic; 1/4 onions; 6 cloves; 1 teaspoon black pepper; 1 sprig fresh thyme; 1 sprig marjoram, fresh; 1 cup chicken broth; 1 tablespoon vegetable oil; 2 tomatoes, roasted and peeled; 1/2 cups water; 1 teaspoon salt; 1 chicken breast, cooked and shredded; 1 cup Manchego cheese, grated

Preparation

Medium

Prepare the crepes. Blend the milk, egg, flour, and oil in a blender. Let it rest for 5 minutes and grease a skillet with butter, heating on medium. Pour 1 1/2 tablespoons of the mixture and swirl it around the skillet to cover the surface. When the edges of the crepes start to cook, flip them, and once lightly browned, place on a plate. Repeat with the remaining mixture and set aside. Roast the chiles and soak in hot water for 20 minutes. Drain the chiles and set aside.