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Jessica Alcántara

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Chilean crepes in Nogada

40 min
35 min
Easy
52
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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.
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Ingredients

6 servings
  • 2 cups of milk for crepes
  • 1 Cup of flour for crepes
  • 1/4 of Cup of oil for crepes
  • 2 pieces of egg for crepes
  • 1/4 of Cup of parsley for crepes
  • 1 Cup of rajas poblanas for crepes
  • 1 pinch of Salt for crepes
  • 3 spoonfuls of vegetable oil
  • 3 spoonfuls of garlic finely chopped, for filling
  • 1/4 of Cup of onion finely chopped, for filling
  • 1/2 Cup of ground pork for filling
  • 1 Cup of ground beef for filling
  • 1/4 of Cup of plantain diced, for filling
  • 1/4 of Cup of peach diced, for filling
  • 1/4 of Cup of apple diced, for filling
  • 1/4 of Cup of pear diced, for filling
  • 1/4 of Cup of raisins for filling
  • 1/4 of Cup of almond for filling
  • 3 spoonfuls of pinion for filling
  • 1/4 of Cup of nut finely chopped, for filling
  • 1/4 of Cup of candied lemon peel (replaces by ate) for filling
  • 1 pinch of clove for filling
  • 1 pinch of ground cinnamon for filling
  • to taste of laurel for filling
  • 1 branch of thyme for filling
  • 1 tablespoon of oregano for filling
  • 1 pinch of Salt
  • 2 cups of walnut soaked in milk
  • 1/4 of Cup of cream cheese for nogada
  • 1/4 of Cup of goat cheese for nogada
  • 1 Cup of whipping cream for nogada
  • 1/2 Cup of milk for nogada
  • 3 spoonfuls of sugar for nogada
  • 1/3 of Cup of sherry white, for nogada
  • 1 piece of nutmeg for nogada
  • 1/2 Cup of pomegranate red, to decorate
  • to taste of 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.
    Calories
    51865
    kcal
    2593%
    Carbohydrates
    1072
    g
    357%
    Proteins
    1068
    g
    2136%
    Lipids
    5229
    g
    8045%
    Fiber
    293
    g
    585%
    Sugar
    305
    g
    339%
    Cholesterol
    115
    mg
    38%
    Esha
    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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