Name: Crepes with Poblano Sauce and Manchego Cheese
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup Santa Clara® sour cream; 1 Poblano chile; 1/2 sticks cream cheese; 1/2 bunches fresh cilantro, washed and disinfected; 1/2 cups chicken broth; 1/4 cups corn kernels, yellow; 1 cup Manchego cheese; 4 eggs; 1 cup flour, for the crepe batter; 2 cups Santa Clara® whole milk, for the crepe batter; 1/4 cups unsalted butter, for the crepe batter; 1/4 cups sugar, for the crepe batter; 4 eggs, for the crepe batter

Preparation

15 mins

10 mins

Low

For the crepe batter: Place the flour, Santa Clara® whole milk, and sugar in a blender jar. Melt the butter and add it to the blender, then add the eggs one by one. Heat a skillet and grease it with butter. Pour a little of the mixture and cover the entire skillet so that the batter is even. Flip the crepe and cook on the other side. Repeat this process with the rest of the mixture.

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Crepes with Poblano Sauce and Manchego Cheese

Ingredients

Preparation

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