Cheese Crepes With Habanero And Bean Sauce

Difficulty MEDIUM
60 min
Cheese Crepes With Habanero And Bean Sauce

CHEESE CREPES WITH HABANERO AND BEAN SAUCE

Spoon illustration

Ingredients

  • 1 pouch of Isadora® Black refried beans
  • 2 cups of wheat flour
  • 3 cups of milk
  • 2 eggs
  • 2 tablespoons of sugar
  • 1/2 teaspoon of salt
  • 4 tablespoons of butter, melted
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of butter, softened
  • 1 1/4 cup of panela cheese
  • 1 habanero pepper, sautéed
  • 2 cups of chicken broth
Spoon illustration

Preparation

For the batter, first mix the flour, milk and eggs in a bowl using a hand mixer until the ingredients are well-combined. Be careful that the mixture does not become lumpy. Add the sugar, salt, melted butter and vanilla extract and mix again, then set aside.

Heat a frying pan that is the size that you want your crepes to be. Brush a thin layer of butter over the pan, being careful not to let the butter burn. Add a dollop of batter to the center of the pan, then spread it around the pan until you have a thin layer covering it. Use a spatula to flip the crepe so the other side cooks, then remove and set aside in a cloth napkin. Repeat until you’ve finished all of the batter.

For the sauce, heat the habanero pepper, Isadora beans and chicken broth in over medium heat in a pot until boiling. Fill the crepes with the cheese and pour the bean sauce over them to serve.