Rich option for breakfast of crepes stuffed with pumpkin flower and panela cheese, covered in a creamy pumpkin flower sauce, and gratinated with Oaxaca cheese. This combination will enchant all your guests.
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Ingredients6 portions
Preparation
In a bowl mix all the ingredients of the crepes until you form a homogeneous mixture, season to your liking.
Heat a pan over medium heat and make enough crepes. Reserve the crepes.
For the sauce, blend all the ingredients.
Heat a small pot over medium heat, cook the sauce until it boils. Season to your liking and reserve.
For the filling, heat a frying pan over medium heat with the oil and add the garlic, onion, pumpkin flower and panela cheese. Cook a few minutes and season with salt.
Fill the crepes and place them in a mold or plate, sauté and decorate with Oaxaca cheese. Serve and enjoy.
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