EL FENIX'S CREPE FAUSTINA
This is a complex recipe, but it's well worth the effort!
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large bowl, mix all ingredients until well incorporated and smooth. Heat a small nonstick pan over medium heat. Pour 1/2 cup of the mixture into pan and quickly tilt to cover pan. When edges appear dry, loosen from sides of pan and gently remove crepe. Repeat until all the batter is used up. Layer crepes with waxed paper for later use.
- To assemble each serving, you will need 1 Cornmeal Crepe, 6 tablespoons Sour Cream Sauce, 3 ounces shredded chicken breast, Guacamole, and Taco Salad. In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad. Carefully fold 2 sides of the crepe inward to shape. Plate crepe, seam side down, and top with Sour Cream Sauce.
- In a large saucepan over medium-high heat, heat the vegetable oil. When hot, add flour to make a roux. Cook, stirring constantly for about 1 minute, or until flour is lightly golden.
- In a separate pan, bring the water and bouillon to a boil, add salt and pepper, and then add to roux. Continue cooking until flour is cooked and slightly thickened. Stir in sour cream until heated through. Keep warm until ready to use.
- Remove avocados from peel and dice into 1/2-inch cubes. Add tomatoes, hot sauce, oil, salt and garlic. Mash with a potato masher until some of the avocado is smooth, leaving some of the remaining avocado chunky. Stir if all ingredients are not incorporated. Serve immediately.
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Hawa Jabbar
[email protected]Avoid at all costs.
M Jawaid
[email protected]1/5 stars.
Papu Soomro
[email protected]Would not recommend.
Noor Mustafa
[email protected]Meh.
Mpendulo Lamula
[email protected]This recipe was a disaster! The crepes were impossible to flip and the filling was a sticky mess. I ended up throwing the whole thing in the trash.
Mouzzam mouzzam
[email protected]Not a fan of this recipe. The crepes were too thick and the filling was too sweet. I won't be making this again.
Adegboye David
[email protected]Overall, I thought this recipe was pretty good. The crepes were a bit bland, but the filling was delicious. I'll probably try a different crepe recipe next time.
Mmesoma Ugochukwu
[email protected]The mascarpone filling was a bit too heavy for my taste. I think I'll try a lighter filling next time.
Make Khan
[email protected]These crepes are so elegant and impressive, yet surprisingly easy to make. Perfect for a special occasion breakfast or brunch.
Ningi Banele
[email protected]Crepes were a bit tricky to make at first, but I got the hang of it after a few tries. The end result was worth the effort. Delicious!
Soso M
[email protected]I love the combination of mascarpone and berries in this crepe. It's a perfect balance of sweet and tangy. Definitely a recipe I'll keep in my repertoire.
Ohona Akter
[email protected]Followed the recipe to the letter and the crepes turned out beautifully. The filling was a bit too sweet for my taste, but that's easily adjusted. Overall, a great recipe!
Akbarzaman khan
[email protected]I'm not usually a fan of crepes, but this recipe changed my mind. The crepes were light and fluffy, and the filling was rich and decadent. I'll definitely be making this again!
Amanda Gearhart
[email protected]The Crepe Faustina was a hit at our brunch party! Everyone raved about the delicate crepes and the creamy filling. It was also surprisingly easy to make, which is always a bonus.
S H YouTube channel
[email protected]This crepe recipe was an absolute delight! The crepes turned out perfectly thin and delicate, with a slight crispness around the edges. The filling was creamy and smooth, with a subtle sweetness from the mascarpone and a hint of tartness from the ber