CORN CREPES WITH POBLANO CREMA RECIPE - (4.7/5)
Provided by HeatherS
Number Of Ingredients 17
Steps:
- For crepe batter, in a blender or food processor, combine milk, flour, masa harina, eggs, and the V4 teaspoon salt. Cover and blend or process until smooth, scraping side of blender or processor as needed. With motor running, add melted butter in a steady stream through the opening in the lid, blending or processing until incorporated. Let stand for 30 minutes. Meanwhile, preheat oven to 425°F. Line a baking sheet with foil. Halve chile pepper lengthwise; remove seeds and membranes. Place pepper halves, cut sides down, on prepared baking sheet. Roast for 20 to 25 minutes or until skin is blistered and dark. Bring the foil up around pepper to enclose. Let stand for 20 to 30 minutes or until cool enough to handle (this loosens the skin). Using a paring knife, loosen edges of the skin from the pepper; gently and slowly pull off the skin and discard. Chop pepper. For poblano crema, in a small saucepan, combine whipping cream and chopped chile pepper. Bring just to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or just until thickened. Add the % cup cheese, stirring until melted. Cool slightly. Transfer poblano crema to a food processor or blender. Cover and process or blend until smooth. Season to taste with salt. Heat a lightly greased 6-inch skillet over medium to medium-high heat; remove from heat. Spoon 3 tablespoons of the crepe batter into skillet; lift and tilt skillet to spread batter. Return to heat. Brown crepe on one side (about 1 minute); turn and brown briefly on the other side. Invert the crepe onto a paper towel. Repeat with the remaining batter, greasing skillet occasionally. In a large skillet, heat oil over medium heat. Add carrot and onion; cook for about 4 minutes or until softened. Add zucchini and summer squash; cook for about 4 minutes more or until tender. Season to taste with salt and black pepper. Fill crepes with vegetable mixture and roll up. Reheat poblano crema, if desired, and drizzle over crepes. Sprinkle with additional cheese, if desired.
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Lisa Fondren
[email protected]These corn crepes with poblano crema were a hit at my brunch party. Everyone loved the unique flavor combination. I will definitely be making this dish again.
Sadeeq Ahmad
[email protected]Not my favorite. The corn crepes were a bit too dry, and the poblano crema was a bit too sour.
RoyalVegeta83
[email protected]These corn crepes with poblano crema were a delicious and unique breakfast. The crepes were light and fluffy, and the poblano crema added a nice spicy kick. I would definitely recommend this recipe to others.
Ruby Ibialabilolll
[email protected]I thought this recipe was a bit too complicated for my taste. I ended up making some simpler corn crepes and just serving them with butter and syrup.
Charles Strong
[email protected]These corn crepes with poblano crema were absolutely delicious! The crepes were light and fluffy, and the poblano crema was the perfect balance of spicy and creamy. I will definitely be making this dish again and again.
Matthew Cox
[email protected]Not bad, but not great. The crepes were a bit too thick for my taste, and the poblano crema was a bit too runny.
Abdu Roshid
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The corn crepes are light and airy, and the poblano crema is the perfect finishing touch.
Sharjeel malik Sharjeel malik
[email protected]These were so easy to make and they turned out amazing! I served them with a side of fruit and they were the perfect breakfast.
Mokta Akter
[email protected]The corn crepes were delicious, but the poblano crema was a bit too spicy for me. Next time I will use less poblano peppers.
Girma Tafesse
[email protected]I thought this recipe was a bit too bland for my taste. I added some extra spices to the poblano crema and it was much better.
johanna santos
[email protected]These corn crepes with poblano crema were a hit with my family! The crepes were light and fluffy, and the poblano crema was the perfect balance of spicy and creamy. I will definitely be making this dish again.