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Lorenza Ávila

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"Chile en Nogada" Crepes Lasagna

35 mins
50 mins
Low
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Are you a fan of pasta but you want one that goes with the season? This Chile en Nogada Crepes Lasagna is what you were looking for.The best thing is that you make the crepes at the moment of preparation, so they are fresh and you do not risk that the pasta is uncook. In these national holidays don't stay behind and eat Chiles en Nogada, but in an original and delicious way as this "Chile en Nogada" Crepes Lasagna. The taste is the same as the classic ingredients of this dish.
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Ingredients

8 portions
  • 2 1/2 cups flour, for the crepes
  • 4 eggs, for the crepes
  • 2 cups milk, for the crepes
  • 4 tablespoons butter, for the crepes
  • to taste salt, for the crepes
  • to taste black pepper, for the crepes
  • 2 tablespoons oil
  • 1/2 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 250 grams ground beef, beef
  • 250 grams ground beef, pork
  • to taste salt
  • to taste black pepper
  • 5 tomatoes, poached, pureed
  • 1/4 cups almond, peeled
  • 1/4 cups raisin
  • 2 plantain, in cubes
  • 1/4 cups pinion
  • 5 whole cloves
  • 1 branch cinnamon
  • 2 peaches, in cubes
  • 2 pears, in cubes
  • 2 apples, in cubes
  • 1/2 cups candied lemon peel, in cubes
  • 1 cup poblano pepper, in slices (rajas)
  • 2 cups walnut, peeled, for the nogada sauce
  • 1/2 cups milk, for the nogada sauce
  • 1 tablespoon sugar, for the nogada sauce
  • 1/2 cups goat cheese, for the nogada sauce
  • 1 pinch salt, for the nogada sauce
  • enough pomegranate, to decorate
  • enough parsley, to decorate
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Preparation

For crepes, blend all the ingredients until a homogeneous mixture is obtained.
In a Teflon pan over medium heat, pour a ladle of the mixture and spread over the entire surface, to form the crepe, cook on both sides until it is cooked and removed. Repeat until you finish with the whole mixture.
For the filling, in a pan over medium heat add the onion with the oil, add the garlic and the ground meat, season with salt and pepper, cook until the meat changes color.
Add the tomato puree and cook for a few minutes. Add the almonds, raisins, banana, pine nuts, cloves, cinnamon, peach, pear, apple, citron and chile poblano, cooking one by one a few minutes before adding the next. Season with salt and pepper and remove from cooking.
For the nogada sauce, blend all the ingredients until you get a very smooth sauce.
For the assembly, in an oven proof dish place a layer of crepes and add the meat filling, spread a layer of nogada sauce and keep alternating until you get several layers or fill the oven proof dish. Finish with a layer of crepes, nogada sauce and garnish with pomegranate and parsley.
Serve warm.

PRESENTATION

Garnish with nogada sauce, parsley and fresh pomegranate.

TIPS

You can make the crepes weeks in advance and freeze them until the time to use them. Add a touch of sherry to the nogada sauce.

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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
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