INGREDIENTS:
1 cup San Juan® Egg White, for the crepes
1/4 cups wholemeal flour, for the crepes
1/3 cups cow’s milk, for the crepes
1 teaspoon onion powder, for the crepes
to taste salt and pepper, for the crepes
enough spray oil, for the crepes
2 poblano peppers, roasted, without seeds or skin, for the poblano pepper sauce
1/3 onions, for the poblano pepper sauce
1 garlic clove, for the poblano pepper sauce
1/2 cups light cream, for the poblano pepper sauce
1 cup light milk, for the poblano pepper sauce
2 tablespoons oil, for the poblano pepper sauce
1/2 onions, filleted, for the rajas with cream
1 tablespoon of garlic, finely chopped, for the rajas with cream
2 cups of rajas of chile poblano, for the rajas with cream
3/4 cups corn kernels, for the rajas with cream
1 Cup light cream, for the rajas with cream
Preparation:
Blend the San Juan® Egg Whites with the whole wheat flour, milk, onion powder, salt and pepper.
In a skillet, heat the oil in spray, pour a little of the crepe mixture and spread. Cook over medium heat until cooked, flip the crepe halfway through cooking.
For the sauce, blend the poblano pepper with the onion, garlic, cream and milk. Heat 1 tablespoon of oil in a saucepan over medium heat and cook the sauce for about 10 minutes, or until thick.
Season with salt and pepper.
For the rajas con crema, heat the rest of the oil in a skillet over medium heat, cook the onion, garlic, poblano pepper rajas, corn kernels and cream, season with salt and pepper and cook for 10 minutes or until thick
Fill the crepes with the rajas with cream, serve with the poblano pepper sauce and decorate with corn kernels.