Chile en Nogada Crêpes

Jessica Alcántara
Give a Mexican twist to a French classic and prepare these chile en nogada crêpes in a snap! These Poblano chile crêpes are stuffed with dried fruits, onion, garlic, ground meat, plantain, peaches, apples, pears, raisins, almonds, pine nuts, and pecans, just like traditional chile en nogada first created to celebrate Mexico’s Independence. Spooned over with a snowy-white nut nogada sauce prepared with goat cheese, sugar, cow’s milk, walnuts, and whipping cream, this drool-worthy chile en nogada crêpe is sure to be a hit at your patriotic September parties.
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Ingredients
6
Portions
  • 2 cups cow's milk, for the crêpes
  • 1 cup flour, for the crêpes
  • 1/4 cups vegetable oil, for the crêpes
  • 2 eggs, for the crêpes
  • 1/4 cups parsley, for the crêpes
  • 1 cup Poblano chile strips, for the crêpes
  • 1 pinch salt, for the crêpes
  • 3 tablespoons vegetable oil
  • 3 tablespoons garlic, finely chopped, for the stuffing
  • 1/4 cups onion, finely chopped, for the stuffing
  • 1/2 cups ground pork, for the stuffing
  • 1 cup ground beef, for the stuffing
  • 1/4 cups plantain, cut into cubes, for the stuffing
  • 1/4 cups peach, cut into cubes, for the stuffing
  • 1/4 cups apple, cut into cubes, for the stuffing
  • 1/4 cups pear, cut into cubes, for the stuffing
  • 1/4 cups raisins, for the stuffing
  • 1/4 cups almonds, for the stuffing
  • 3 tablespoons pine nuts, for the stuffing
  • 1/4 cups pecans, finely chopped, for the stuffing
  • 1/4 cups acitrón, for the stuffing 
  • 1 pinch clove, for the stuffing 
  • 1 pinch cinnamon powder, for the stuffing 
  • bay, for the stuffing 
  • 1 sprig thyme, for the stuffing 
  • 1 tablespoon oregano, for the stuffing 
  • 1 pinch salt
  • 2 cups walnuts, soaked in milk, for the nogada
  • 1/4 cups cream cheese, for the nogada
  • 1/4 cups goat cheese, for the nogada
  • 1 cup whipping cream, for the nogada
  • 1/2 cups cow's milk, for the nogada
  • 3 tablespoons sugar, for the nogada
  • 1/3 cups sherry, white, for the nogada
  • 1 nutmeg, for the nogada
  • 1/2 cups pomegranate, for garnish
  • fresh parsley, for garnish
Preparation
40 mins
35 mins
Easy
  • For the crêpes: In a blender, combine all the crêpe ingredients and blend until a homogeneous mixture is obtained. Set aside.
  • In a skillet over medium heat, pour blended mixture and make the desired amount of crêpes.
  • For the stuffing: In a skillet, heat oil over medium heat. Cook onion, garlic, ground pork, and ground beef until they turn color. Add fruit. Give each ingredient time to cook before adding the next one. Add dried fruits and spices. Cook for about 10 minutes over low heat. Season with salt.
  • For the nogada: In a blender, combine all the nogada ingredients and blend until smooth. Set aside.
  • For serving: Stuff crêpes with ground beef, ground pork, and fruit mixtures. Spoon crêpes over with nogada and garnish with pomegranate and fresh parsley. Serve chile en nogada crêpes.

Nutritional information

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