Recipe for Vegetarian Crepes in Poblano Chile Sauce
Crepes, whether sweet or savory, are always an excellent option to delight. If you have a craving for something rich but healthy, we recommend you try this Mexican recipe for vegetarian crepes in poblano pepper sauce. The variety of fillings is endless, but what makes them really special is the poblano pepper sauce that accompanies them. Read on and learn how to prepare them you will undoubtedly love them.
Ingredients to make Vegetarian Crepes in Poblano Pepper Sauce:
- 16 units of Crepes
- 190 grams of cream cheese
- 2 tablespoons of Margarine
- 3 pieces of chili poblano
- 1 cup of corn kernels
- 2 tablespoons of wheat flour
- 3 cups of vegetable broth
- 1 pinch of salt and pepper
- 1 cup of Manchego cheese
How to make Vegetarian Crepes in Poblano Pepper Sauce:
1.As with the northern quesadillas, the first step to cook our vegetarian crepes will be to wash the chilies and roast them on a Comal or over direct heat with medium flame, turning them constantly so they roast evenly.
2.Then, they are placed in a plastic bag, a knot is tied to prevent steam from escaping, and they are left to sweat for 20 minutes. After that time they are removed, the skin and the trunk are removed. They are cut lengthwise to remove the seeds and veins. We booked.
Tip: So that the chills do not bite, they should be soaked in a bowl with enough water, half a cup of vinegar and half a teaspoon of coarse salt for 30 min.
3.Separately, grate the Manchego cheese and cut the cream cheese into squares. Once the cream cheese is chopped, we blend it together with the poblano peppers.
4.Separately, in a skillet over medium heat, melt two tablespoons of margarine, add the two tablespoons of wheat flour and brown while stirring.
5.At that point add a cup of vegetable broth and the poblano pepper sauce that was blended, mix very well and remove from heat. Divide into two parts and let cool naturally. If you like light sauces you can add more vegetable broth until the thickness of the sauce adjusts to your palate.
6.For the filling of the vegetarian crepes, we will cook the corn kernels together with the chopped pumpkin in a lightly greased pan. Remove from the heat, mix the filling with one half of the poblano sauce. Season with salt and pepper to taste.
7.In a separate pan, heat the crepes one by one over low heat. They are filled with a little of the mixture of pumpkin and corn. Roll up and reserve on a plate.
8.To finish, we bathe the vegetarian crepes with poblano sauce to taste, add the grated cheese and cook au gratin in the microwave for 45 seconds or until the cheese gratin. The baking time will depend on the power of your microwave oven.
9.Serve the vegetarian crepes and enjoy while they are warm. As a suggestion, you can sprinkle a little chopped parsley to give your dish more life and flavor.
