Sophia Rivera

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Lasagna Poblana Made with Crepes

20 mins
30 mins
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For a Monday without meat, this Lasaña Poblana with Crepes is a great option. This lasagna, instead of being made with pasta, is made with the traditional crepes, it also has a creamy poblano chile sauce full of flavor. This is an excellent dish to cook something original this Christmas. The pasta is very easy to taste, because this Lasala Poblana made with Crepes is sure to be a success at any event you serve it. If you want this recipe to be more substantial you can accompany it with beans or add chicken. Had you ever thought about making lasagna with crepes?
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6 portions
  • 2 1/2 cups flour, for the crepes
  • 4 eggs, for the crepes
  • 2 cups milk, for the crepes
  • 4 tablespoons butter, melted, for the crepes
  • enough salt, for the crepes
  • enough black pepper, for the crepes
  • 1/2 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1 cream cheese, for the sauce
  • 2 poblano peppers, clean, deveined and roasted, without the skin, for sauce
  • 1 cup sour cream, to grill
  • 2 cups asadero cheese, grated, to gratinate
  • enough corn, yellow, shelled
  • enough rajas poblanas, in julianas
  • 1/2 cups chicken soup, for the sauce
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Preheat the oven to 200 ° C (393F)
For the 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 done and remove. Repeat until you finish with the whole mixture.
For the sauce, blend the cream cheese with the poblano pepper, the cream and the chicken broth until you get a smooth mixture. Reserve.
Heat a pan at medium heat with the oil, cook the garlic, onion, corn, rajas, chicken, cilantro, add poblano sauce and cook until thickening. Season to your taste with salt and pepper.
In a refractory oven dish arrange the crepes and cover with a little filling, repeat the process to fill the refractory dish. Finish with sour cream, grilled cheese, corn and rajas. Bake for 10 minutes to grill, remove from the oven and serve.


Serve hot on a round plate.


You can shred the chicken already cooked in the blender, it should unravel very quickly.

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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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Ratings (4)
Cheli Martínez
14/06/2020 14:38:26
Elvira Gonz-Ri
25/02/2020 15:11:00
Erika Ro
09/01/2020 17:16:41
Guille Amaro
27/12/2019 11:56:30
Se ven deliciosas!!!

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