Desserts and Beverages
Stuffed Crepes

Stuffed Crepes

PREPARATION 45 min
INGREDIENTS 7
SERVINGS 4
DIFFICULTY Easy

Instructions

1

Mix the cottage cheese with the chopped walnuts, combine well. Set aside.

2

In a medium heat skillet, melt the butter, add the brown sugar and let it caramelize.

3

Add the La Huerta Strawberries, carefully mix in the mezcal and tilt the pan to flambé.

4

Once the flame dies down, add the cinnamon stick and remove from heat.

5

Place some of the cottage cheese and walnut filling in the center of each crepe and fold the ends (you can form a triangle or a square).

6

Arrange the crepes on a plate and drizzle with the strawberry mezcal sauce.
INGREDIENTS
Ingredients
1 cinnamon stick
1 cup chopped walnuts
8 commercial crepes
2 cups cottage cheese
250g La Huerta Strawberries, halved (cut while frozen) 250g La Huerta Strawberries, halved (cut while frozen) 250g La Huerta Strawberries, halved (cut while frozen)
½ cup Oaxaca mezcal
2 tablespoons butter
Stuffed Crepes
PREPARATION
45 min
INGREDIENTS
7
SERVINGS
4
DIFFICULTY
Easy
INGREDIENTS
1 cinnamon stick
1 cup chopped walnuts
8 commercial crepes
2 cups cottage cheese
½ cup Oaxaca mezcal
2 tablespoons butter

Stuffed Crepes

1

preparation mode
Mix the cottage cheese with the chopped walnuts, combine well. Set aside.

2

preparation mode
In a medium heat skillet, melt the butter, add the brown sugar and let it caramelize.

3

preparation mode
Add the La Huerta Strawberries, carefully mix in the mezcal and tilt the pan to flambé.

4

preparation mode
Once the flame dies down, add the cinnamon stick and remove from heat.

5

preparation mode
Place some of the cottage cheese and walnut filling in the center of each crepe and fold the ends (you can form a triangle or a square).

6

preparation mode
Arrange the crepes on a plate and drizzle with the strawberry mezcal sauce.