Brazo de Reina
A classic Mexican rolled crepe filled with a savory cheese and potato mixture, topped with a vibrant green mole sauce. Simple, vegetarian, and deeply satisfying.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 whole eggs
- ½ cup all-purpose flour
- 1 lb potatoes, peeled
- 1.5 cups queso fresco or feta cheese, crumbled
- 10 oz frozen spinach, thawed and squeezed dry
- 2 cups green mole sauce (store-bought or prepared)
Instructions
- 1
Cut the potatoes lengthwise into quarters, then cut each quarter crosswise into 1/4-inch-thick half-moon slices so they cook quickly.
- 2
Boil the potato slices in a pot of salted water over high heat for 8–10 minutes until a fork passes through easily, then drain in a colander.
- 3
While potatoes cook, crack the eggs into a bowl and whisk with a fork until the yolks and whites are fully combined and uniform in color.
- 4
Add the flour to the eggs and whisk until no lumps remain and the mixture looks like thin pancake batter.
- 5
Heat a 12-inch nonstick skillet over medium heat for 60 seconds, then lightly butter the surface by wiping with a stick of butter.
- 6
Pour 1/4 cup of the egg mixture into the center of the hot skillet and tilt the pan in a circular motion so the batter spreads into a thin, even round crepe.
- 7
Cook for 1–2 minutes until the surface looks set and the underside is light golden, then flip with a spatula and cook the other side for 30 seconds.
- 8
Slide the crepe onto a clean plate and repeat with the remaining egg mixture to make 8 crepes total, buttering the skillet between each one.
- 9
In a bowl, combine the cooled potatoes, spinach, and cheese, then stir with a spoon until well mixed.
- 10
Lay one crepe on a cutting board, spoon 3 tablespoons of the potato mixture along the center, then roll the crepe tightly away from you into a cylinder.
- 11
Repeat with the remaining crepes and filling to make 8 rolls total.
- 12
Pour the green mole sauce into a shallow baking dish or large skillet, then arrange the rolls seam-side down in a single layer.
- 13
Cover with a lid or foil and simmer over low heat for 8–10 minutes until the sauce is hot and the rolls are heated through.
Tools you’ll need
- cutting board
- chef's knife
- large pot
- colander
- mixing bowl
- fork
- whisk
- 12-inch nonstick skillet
- spatula
- butter stick
- shallow baking dish or large skillet
- lid or foil
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