Chile en Nogada Crêpes Lasagna

Lorenza Ávila
This Mexican-Italian-French mashup spells delicious in any language! Bring the best out of this fusion cuisine and prepare chile en nogada crêpes lasagna to delight your guests with its taste. This drool-worthy recipe features delish layers of crêpes topped with a classic chile en nogada stuffing and spooned over with a snowy-white nut nogada made with goat cheese and walnuts. Upgrade your cookbook with this unique chile en nogada crêpes lasagna!
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Ingredients
8
Portions
  • 2 1/2 cups flour, for the crêpes
  • 4 eggs, for the crêpes
  • 2 cups cow's milk, for the crêpes
  • 4 tablespoons butter, for the crêpes
  • salt, for the crêpes
  • pepper, for the crêpes
  • 2 tablespoons vegetable oil
  • 1/2 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 250 grams ground beef
  • 250 grams ground pork
  • salt
  • pepper
  • 5 tomatoes, blanched, puréed
  • 1/4 cups almonds, peeled
  • 1/4 cups raisins
  • 2 plantains, cut into small-sized cubes
  • 1/4 cups pine nuts
  • 5 cloves
  • 1 sprig cinnamon
  • 2 peaches, cut into cubes
  • 2 pears, cut into cubes
  • 2 apples, cut into cubes
  • 1/2 cups acitrón, cut into cubes
  • 1 cup Poblano chile, cut into strips 
  • 2 cups walnuts, peeled, for the nogada
  • 1/2 cups cow's milk, for the nogada
  • 1 tablespoon sugar, for the nogada
  • 1/2 cups goat cheese, for the nogada
  • 1 pinch salt, for the nogada
  • some pomegranate, for garnish 
  • some parsley, for garnish 
Preparation
35 mins
50 mins
Easy
  • For the crêpes: In a blender, combine all the crêpes ingredients and blend until smooth.
  • In a non-stick skillet over medium heat, pour a ladle of the previous batter and spread it all over the surface to form a crêpe. Cook on both sides until cooked through. Remove from heat. Repeat until all the batter is used up.
  • For the stuffing: In a skillet over medium heat, heat oil and sweat onion. Add garlic, ground beef, and ground pork. Season with salt and pepper. Cook until meat turns color.
  • Add natural tomato purée and cook for a few minutes. Add almonds, raisins, plantains, pine nuts, clove, cinnamon, peaches, pears, apples, acitrón, and Poblano chile strips. Give each ingredient time to cook before adding the next one. Season with salt and pepper. Remove from heat.
  • For the nogada: In a blender, combine all the nogada ingredients and blend until smooth.
  • For assembling the chile en nogada crêpes lasagna: In a baking dish, place a layer of crêpes and top with a layer of ground beef and ground pork. Add a layer of nogada on top and repeat the layers until all the ingredients are used up and the baking dish is full. Top with a layer of crêpes and nogada. Garnish chile en nogada crêpes lasagna with pomegranate and parsley.
  • Serve chile en nogada crêpes lasagna warm.

Nutritional information

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