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Recipe of Crepa Taco Stuffed with Champiñon in Salsa de Chile Poblano
Recipe

Crepa Taco Stuffed with Champiñon in Salsa de Chile Poblano

40 mins
Half
10
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It is a simple recipe of my family, rich and very easy to make. Take the test and you will see that everyone will like it.

Ingredients

6 portions
  • 1 cup flour
  • 1 1/2 cups milk
  • 1 egg
  • 1 pinch salt
  • 2 tablespoons sugar
  • 3 poblano peppers
  • 30 grams butter
  • 200 milliliters cream
  • 1 teaspoon sesame seed
  • 1 tablespoon liquid vanilla
  • 1 tablespoon parsley, chopped
  • 2 tablespoons vegetal oil
  • 1/2 onions, finely chopped
  • 3 cups mushroom, chopped
  • 1 pinch black pepper

Preparation

Blend: flour, milk, egg, sugar, salt, pepper and let stand for at least 4 hours.
Roast the poblano peppers and devour them. Blend with cream, salt and pepper, reserve.
Sauté the mushrooms and onion with 2 teaspoons of oil and butter, season and set aside.
Make the crepes in a pan well greased with butter, using half a cup of the dough that we reserve, trying to spread the dough well across the surface of the pan, cook for 2 to 3 minutes on each side.
Fill carefully the crepes, with the mushroom mixture, rolling them slowly so as not to break them and finally bathe them with the poblano chile sauce, garnish with toasted sesame seeds.

PRESENTATION

3 crepes are served on a plate dipped in sauce.

TIPS

You can use oaxaca cheese or manchego cheese to grill the crepes.

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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 (1)
Lolys Lomelì
01/08/2013 15:38:11
Me pareció bien No me gustó el que se tenga que reposar 4 horas, eso aumenta el tiempo de preparación.

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