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Chilean crepes in Nogada

40 mins
35 mins
Low
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This very original preparation for September 15 is ideal if you love chiles en nogada and if you also want to give it a 180 ° turn. Rich crepes made with poblano pepper, with the traditional filling and bathed in a delicious nogada with a touch of sherry.
Learn more about Jessica Alcántara

Ingredients

6 portions
  • 2 cups milk, for crepes
  • 1 cup flour, for crepes
  • 1/4 cups oil, for crepes
  • 2 eggs, for crepes
  • 1/4 cups parsley, for crepes
  • 1 cup rajas poblanas, for crepes
  • 1 pinch salt, for crepes
  • 3 tablespoons vegetable oil
  • 3 tablespoons garlic, finely chopped, for filling
  • 1/4 cups onion, finely chopped, for filling
  • 1/2 cups ground pork, for filling
  • 1 cup ground beef, for filling
  • 1/4 cups plantain, diced, for filling
  • 1/4 cups peach, diced, for filling
  • 1/4 cups apple, diced, for filling
  • 1/4 cups pear, diced, for filling
  • 1/4 cups raisins, for filling
  • 1/4 cups almond, for filling
  • 3 tablespoons pinion, for filling
  • 1/4 cups walnut, finely chopped, for filling
  • 1/4 cups candied lemon peel, (replaces by ate) for filling
  • 1 pinch clove, for filling
  • 1 pinch cinnamon powder, for filling
  • to taste bay (laurel), for filling
  • 1 branch thyme, for filling
  • 1 tablespoon oregano, for filling
  • 1 pinch salt
  • 2 cups walnut, soaked in milk
  • 1/4 cups cream cheese, for nogada
  • 1/4 cups goat cheese, for nogada
  • 1 cup whipping cream, for nogada
  • 1/2 cups milk, for nogada
  • 3 tablespoons sugar, for nogada
  • 1/3 cups sherry, white, for nogada
  • 1 nutmeg, for nogada
  • 1/2 cups pomegranate, red, to decorate
  • to taste fresh parsley, to decorate

Preparation

Blend the ingredients of the crepes until you get a homogeneous mixture. Reservation.
Heat a pan over medium heat and form crepes until you get the desired number of crepes.
For the filling, heat a pan over medium heat with the oil and cook the onion, garlic and ground meat until it changes color. Add the fruits and cook giving each ingredient time. Add the nuts and spices, cook for another 10 minutes over low heat. Season
Add the ingredients of the nogada to the blender and blend until you get a smooth and smooth sauce. Reservation.
To serve, fill the crepes with the preparation of the meats and fruits, bathe with the nogada and decorate with the pomegranate and fresh parsley. Enjoy

PRESENTATION

Garnish with pomegranate and fresh parsley leaves.

TIPS

Blend the nogada very well so that it is smooth.

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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 (2)
Rebeca Campos
22/08/2018 11:20:32
IAS HICE COMOLA RE ETA YGRACIAS RIQUISIMAS.
Rocio Zambrano Solanes
07/09/2017 11:36:31
Yo las hice con Chile poblando en lugar de perejil

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