Buckwheat Crepes With Corn And Roasted Poblano Chilies
Enjoy a delightful and flavorful meal with these delicious Poblano Crepes. Roasted poblano chilies are combined with a savory mixture of onions, garlic, and corn, then wrapped in a tender buckwheat crepe along with a generous sprinkle of melty cheese. This blend of textures and flavors creates a culinary experience that is sure to impress your taste buds. Follow the simple steps to create these scrumptious crepes and savor the amazing combination of ingredients in every bite.
— Constant Cookbook
Ingredients
- 4 large poblano chilies
- Olive oil as needed, plus 1 Tbs.
- 1 red onion, chopped
- 1 garlic clove, minced
- 1 1/2 cups fresh corn kernels
- 1/2 tsp. salt
- 3 eggs
- 1/3 cup all-purpose flour
- 1/3 cup buckwheat flour
- 1 cup low-fat milk
- 2 Tbs. unsalted butter, melted, plus more for cooking
- 1/2 cup crumbled or shredded
- or Monterey jack cheese
Instructions
- Preheat an oven to 375°F.
- Rub the chilies with olive oil and place on a rimmed baking sheet. Transfer to the oven and roast, turning occasionally, until blistered and soft, about 30 minutes. Let cool, then remove the skins, cores and seeds. Cut into 1/4-inch strips and set aside.
- In a large fry pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and garlic and cook, stirring often, until the onion is softened, 5 to 8 minutes. Stir in the corn and salt and cook until the corn is just crisp-tender, 3 to 5 minutes. Stir in the roasted chilies and cook for 1 minute more. Transfer to a bowl.
- In a blender, combine the eggs, all-purpose flour, buckwheat flour, milk and the 2 Tbs. butter. Blend until the batter is smooth, scraping down the sides of the blender as needed.
- Heat an 8-inch nonstick fry pan over medium-high heat. Brush the pan lightly with melted butter and wipe out any excess with a paper towel. Lift the pan from the heat and pour 1/4 cup of the batter into the hot pan; immediately tilt the pan and swirl the batter to coat the bottom. Adjust the heat as you cook the crepe; it should set immediately, forming tiny bubbles. Cook the crepe until the edges are lightly browned and the surface looks dry, 1 to 2 minutes.
- Using a wide spatula, turn the crepe over and cook for 1 to 2 minutes more. Spoon about 1/4 cup of the poblano mixture onto one-fourth of the crepe and top with about 1 Tbs. of the cheese. Fold the crepe in half over the filling, then fold in half again. Repeat with the remaining batter, poblano mixture and cheese. Serve immediately. Makes 8 crepes; serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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