CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

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Corn and Cheese-Stuffed Crepes with Poblano Cream image

Provided by Marcela Valladolid

Time 37m

Yield 8 to 10 crepes

Number Of Ingredients 15

Butter for greasing the baking dish
3/4 cup whole milk
2 large eggs
1 large egg yolk
1/2 cup all purpose flour
3 tablespoons melted unsalted butter, slightly cooled
1/2 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter
3/4 cup chopped onion
2 poblano chiles, charred, peeled, diced
1 cup heavy whipping cream
2 1/2 cups finely grated mozzarella cheese
1 cup fresh corn kernels (from 1 ear of corn)
1/2 cup Mexican crema or sour cream
Chopped fresh cilantro, for garnish

Steps:

  • Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
  • For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
  • Preheat oven to 350 degrees F.
  • For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
  • Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
  • Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
  • To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

Abin Rai
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These crepes were delicious! The corn and cheese filling was creamy and flavorful, and the poblano cream sauce was the perfect complement. I would definitely make these again.


M.J gaming
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These crepes were easy to make and turned out great! The corn and cheese filling was creamy and flavorful, and the poblano cream sauce added a nice touch of spice. I would definitely make these again.


Thembisile Shabangu
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I'm not a big fan of crepes, but I really enjoyed these. The corn and cheese filling was delicious and the poblano cream sauce was the perfect complement. I would definitely make these again.


Shoiv Mlik
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These crepes were delicious! The corn and cheese filling was creamy and flavorful, and the poblano cream sauce was the perfect complement. I would definitely make these again.


Shahnawaz Alam
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These crepes were easy to make and turned out great! The corn and cheese filling was creamy and flavorful, and the poblano cream sauce added a nice touch of spice. I would definitely make these again.


Amir L
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I loved these crepes! The corn and cheese filling was delicious and the poblano cream sauce was the perfect complement. I would definitely make these again.


Rhonda P
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These crepes were amazing! The corn and cheese filling was perfectly seasoned and the poblano cream sauce was creamy and flavorful. I will definitely be making these again.


Puja Dhakal
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I made these crepes for dinner last night and they were a big hit! My husband and kids loved them. The corn and cheese filling was cheesy and gooey, and the poblano cream sauce was creamy and flavorful. I will definitely be making these again.


Joel Blessing
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These crepes were delicious! The corn and cheese filling was creamy and flavorful, and the poblano cream sauce added a nice kick. I would definitely recommend this recipe.


Md Sabuj
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I'm not a big fan of corn, but I really enjoyed these crepes. The cheese and poblano cream sauce balanced out the sweetness of the corn perfectly. I would definitely make these again.


Kenjo Bobo
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This recipe was easy to follow and the crepes turned out great! I made them for a brunch party and they were a big hit. The corn and cheese filling was delicious and the poblano cream sauce was the perfect complement.


Kasi Kasi
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I loved the combination of flavors in this dish. The corn and cheese filling was sweet and savory, and the poblano cream sauce was spicy and tangy. The crepes were also cooked perfectly and were very tender.


Ameen Reloaded
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These crepes were a hit with my family! The corn and cheese filling was flavorful and creamy, and the poblano cream sauce added a nice touch of spice. I will definitely be making these again.