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Prepare the crepes. Mix milk, egg, flour and oil in a blender. Let stand for 5 minutes and grease a pan with butter and heat over medium heat. Put 1 1/2 tablespoons of mixture and move it through the pan to cover the surface. When the edges of the crepes start to cook, turn it over and, as it is slightly golden, put it on a plate. Repeat with all the mixture and reserve.
Roast chiles and soak in hot water for 20 minutes. Drain the chiles and reserve.
Cook onion with garlic, cloves, pepper, thyme and marjoram. Put in a food processor and add the chiles and the chicken broth. Press until a sauce forms.
Heat oil in a pan and add the prepared mixture. Cook for 8 minutes moving.
Puree the tomatoes in the food processor and add to the chili mixture. Fry for 5 minutes and add water and salt. Lower the heat and let it simmer for 10 minutes.
Preheat the oven to 190 degrees (375 F).
Put some chicken in each crepe and roll up. (They can also be presented in the form of triangles as in the photo). Place in a container or pyrex for the previously greased oven. Repeat with all the crepes.
Bathe with the sauce and bake for 15 minutes. Remove from the oven and sprinkle with the grated cheese. Return to the oven for 5 minutes to gratin.
Serve hot.
TIPS
They come out about 22 crepes and you can serve 2-3 per person.
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