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

Crepa Taco Stuffed with Champiñon in Salsa de Chile Poblano

40 mins
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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.


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


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.


3 crepes are served on a plate dipped in sauce.


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

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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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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