Buckwheat Crepes with Corn and Roasted Poblano Chilies

Buckwheat Crepes with Corn and Roasted Poblano Chilies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    large poblano chilies

  • Olive oil as needed, plus 1 Tbs.

  • 1

    red onion, chopped

  • 1

    garlic clove, minced

  • cups fresh corn kernels

  • ½

    tsp. salt

  • 3

    eggs

  • cup all-purpose flour

  • cup buckwheat flour

  • 1

    cup low-fat milk

  • 2

    Tbs. unsalted butter, melted, plus more for cooking

  • ½

    cup crumbled or shredded cotija or Monterey jack cheese

Directions

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


Nutrition

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