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Crepes of Chile in Nogada

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


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 poblano rajas, for crepes
  • 1 pinch salt, for crepes
  • 3 tablespoons vegetal oil
  • 3 tablespoons garlic, finely chopped, for filling
  • 1/4 cups onion, finely chopped, for the filling
  • 1/2 cups ground pork, for the filling
  • 1 cup ground beef, for the 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 raisin, for the filling
  • 1/4 cups almond, for the filling
  • 3 tablespoons pine nuts, for the filling
  • 1/4 cups walnut, finely chopped, for filling
  • 1/4 cups candy barrel cactus, (substitute ate) for the filling
  • 1 pinch clove, for the filling
  • 1 pinch cinnamon powder, for the filling
  • to taste bay (laurel), for the filling
  • 1 branch thyme, for the filling
  • 1 tablespoon oregano, for the filling
  • 1 pinch salt
  • 2 cups walnuts, soaked in milk
  • 1/4 cups cream cheese, for the nogada
  • 1/4 cups goat cheese, for the nogada
  • 1 cup whipping cream, for the nogada
  • 1/2 cups milk, for the nogada
  • 3 tablespoons sugar, for the nogada
  • 1/3 cups sherry, white for the nogada
  • 1 nutmeg, for the nogada
  • 1/2 cups pomegranate, red, to decorate
  • to taste fresh parsley, to decorate


Blend the ingredients of the crepes until you get a homogeneous mixture. Reservation.
Heat a skillet over medium heat and crepe until you have the desired number of crepes.
For the filling, heat the oil in a frying pan over medium heat and cook the onion, garlic and ground meat until it changes color. Add the fruits and cook giving each ingredient its time. Add the nuts and spices, cook about 10 more minutes over low heat. Season with salt to your liking.
Blend the ingredients of the nogada until you get a smooth and smooth sauce. Reservation.
To serve, fill the crepes with the meat and fruit preparation, bathe with the nogada and decorate with the pomegranate and fresh parsley. Enjoy.


Garnish with pomegranate and fresh parsley leaves.


Blend the nogada very well so that the sauce is smooth.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Rebeca Campos
22/08/2018 11:20:32
Rocio Zambrano Solanes
07/09/2017 11:36:31
Yo las hice con Chile poblando en lugar de perejil

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