Crepas poblanas

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Crepas poblanas. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Crepas poblanas is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. They are nice and they look fantastic. Crepas poblanas is something that I have loved my entire life.

Many things affect the quality of taste from Crepas poblanas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crepas poblanas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crepas poblanas is 2 charolas de aluminio de 3 niveles de crepas.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crepas poblanas estimated approx 2 hr 30 min.

To get started with this recipe, we have to first prepare a few ingredients. You can have Crepas poblanas using 16 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Crepas poblanas:

1. 7 latas elote
2. 3/4 kg queso panela
3. 2 barras mantequilla
4. 6 chiles poblanos
5. 1/2 cebolla
6. 3 dientes ajo
7. 2 kg tortillas de harina para crepas
8. 100 ml aceite
9. 1 kg queso manchego en tiras
10. 1 1/2 lt crema
11. 1 cda sazonador
12. al gusto sal
13. 1 ramita epazote seco/ fresco
14. 1 pechuga de pollo
15. 1 lata media crema
16. 2 charolas de aluminio o refractario

Steps to make to make Crepas poblanas

1. RELLENO DE CREPAS:
   Se pone a asar los chiles, se limpian, desvenan y se cortan en cuadritos.
   El queso panela se corta en cuadritos.
   La cebolla y ajo se pican finamente.
   El pollo se pone a cocer con ajo, cebolla y sal y se deshebra posteriormente.
2. En un sartén se pone 1/2 mantequilla a derretir, se acitrona la cebolla y ajo picado con el sazonador, se agrega el elote, un poco del jugo del elote, las medía crema, el pollo y el chile poblano, cuando comience a hervir se agrega una ramita de epazote y se incorporan todos los ingredientes, si le hace falta sal se agrega más. Se apaga el fuego, se deja reposar para que suelte su aroma el epazote.
3. En un sartén se pone a derretir 1/2 mantequilla y se complementa con un poco de aceite, una vez caliente se comienzan a remojar las tortillas de harina rápidamente, solo es para que estén suaves, si se requiere más mantequilla se debe ir complementando con aceite.
4. MONTAJE DE CREPAS:
   Se pone una cucharada sopera copeteada de relleno en la tortilla de harina, se le ponen cuadritos de queso panela y se comienza a enrollar.
5. En una charola de aluminio o refractario se pone primero una cama de crema, después se van acomodando las crepas por capa, una vez acomodada la primera capa se agrega encima otra cama de crema y una de queso manchego, este proceso se repite hasta terminar con todas las crepas y el relleno, al final se debe terminar con una cama de crema y queso, se cubre con papel aluminio.
6. Se pone a calentar el horno a 180ºc y se mete la charola por 30 min, se puede dejar hasta 40min según el dorado que se quiera del queso.

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