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Lorenza Ávila

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"Chile en Nogada" Crepes Lasagna

35 min
50 min
Easy
42
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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 servings
  • 2 1/2 cups of flour for the crepes
  • 4 pieces of egg for the crepes
  • 2 cups of milk for the crepes
  • 4 spoonfuls of Butter for the crepes
  • to taste of Salt for the crepes
  • to taste of black pepper for the crepes
  • 2 spoonfuls of oil
  • 1/2 piece of onion finely chopped
  • 1 tablespoon of garlic finely chopped
  • 250 grams of ground beef beef
  • 250 grams of ground beef pork
  • to taste of Salt
  • to taste of black pepper
  • 5 pieces of tomato poached, pureed
  • 1/4 of Cup of almond peeled
  • 1/4 of Cup of raisin
  • 2 pieces of plantain in cubes
  • 1/4 of Cup of pinion
  • 5 pieces of whole clove
  • 1 branch of cinnamon
  • 2 pieces of peach in cubes
  • 2 pieces of pear in cubes
  • 2 pieces of apple in cubes
  • 1/2 Cup of candied lemon peel in cubes
  • 1 Cup of poblano pepper in slices (rajas)
  • 2 cups of walnut peeled, for the nogada sauce
  • 1/2 Cup of milk for the nogada sauce
  • 1 tablespoon of sugar for the nogada sauce
  • 1/2 Cup of goat cheese for the nogada sauce
  • 1 pinch of Salt for the nogada sauce
  • enough of pomegranate to decorate
  • enough of 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.
    Calories
    53663
    kcal
    2683%
    Carbohydrates
    1124
    g
    375%
    Proteins
    1110
    g
    2220%
    Lipids
    5405
    g
    8315%
    Fiber
    308
    g
    616%
    Sugar
    299
    g
    332%
    Cholesterol
    56.4
    mg
    19%
    Esha
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