Cheese Crepes with Pablano Cream Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 225.4
- Total Fat: 14.2 g
- Cholesterol: 76.5 mg
- Sodium: 213.1 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 0.6 g
- Protein: 8.8 g
View full nutritional breakdown of Cheese Crepes with Pablano Cream Sauce calories by ingredient
Introduction
Saw this recipe on Mexican Made Simple and the whole family loves it! It's a great lacto-ovo-vegetarian recipe but not to low on the calories. I think one crepe is plenty but one may not be able to stop at just one. Saw this recipe on Mexican Made Simple and the whole family loves it! It's a great lacto-ovo-vegetarian recipe but not to low on the calories. I think one crepe is plenty but one may not be able to stop at just one.Number of Servings: 10
Ingredients
-
Crepes
1 cup flour (I use half white, half wheat flour)
pinch salt
1 1/4 cup milk
2 eggs
2 tbl canola oil, butter, or vegetable oil
Filling
1 cup of cheese for 10 crepes. 1/10 cup of cheese per crepe
Sauce
2 roasted pablanos
1/2 pint whipping cream
1 cup onion, or one medium onion
Garnish
cilantro
1/5 cup queso fresco/10 crepes
1/5 cup sour cream/10 crepes
Directions
Crepes: Ligntly blend flour, salt, and milk. Stir in eggs and oil. I use a hand held cuisinart blender. Refrigerate while you make the sauce.
Sauce: Roast pablanos. I do this on my gas stove but one could do it in the oven. When black take off the burner and remove the skin. Remove seeds and chop roughly, add with the onions in a skillet with a touch of canola oil. Sautee on medium heat until just softened. Add salt and pepper and heavy cream and heat through. Puree into a sauce.
Making the crepes: Put a non-stick skillet on low-medium heat. Lightly oil and add enough batter to cover the bottom in a thin layer. You will need to rotate the pan to cover with thin coat of batter. Flip once and remove. Fill with a resonable about of cheese. Place in a lightly sprayed cassarole dish.
Finishing: Pour the sauce over the crepes. Drizzle the sour cream on top (water down sour cream with some milk) and crumble the queso fresco atop. I could not find queso fresco so the recipe has feta, use any fresh cheese. Chop up cilantro and garnish.
Number of Servings: 10
Recipe submitted by SparkPeople user ANIRTAK79.
Sauce: Roast pablanos. I do this on my gas stove but one could do it in the oven. When black take off the burner and remove the skin. Remove seeds and chop roughly, add with the onions in a skillet with a touch of canola oil. Sautee on medium heat until just softened. Add salt and pepper and heavy cream and heat through. Puree into a sauce.
Making the crepes: Put a non-stick skillet on low-medium heat. Lightly oil and add enough batter to cover the bottom in a thin layer. You will need to rotate the pan to cover with thin coat of batter. Flip once and remove. Fill with a resonable about of cheese. Place in a lightly sprayed cassarole dish.
Finishing: Pour the sauce over the crepes. Drizzle the sour cream on top (water down sour cream with some milk) and crumble the queso fresco atop. I could not find queso fresco so the recipe has feta, use any fresh cheese. Chop up cilantro and garnish.
Number of Servings: 10
Recipe submitted by SparkPeople user ANIRTAK79.