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Corn Crepes with Poblano Crema


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Rate this recipe 4.7/5 (7 Votes)


  • 1 1/2 cups whole milk
  • 1/2 cup all-purpose flour
  • 1/3 cup masa harina
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 medium fresh poblano chile pepper
  • 1 cup whipping cream
  • !4 cup shredded Chihuahua or Monterey Jack cheese (1 ounce)
  • Salt
  • 1 tablespoon vegetable oil
  • 1 medium carrot, cut into thin bite-size strips
  • 1 small red onion, cut into very thin wedges
  • 1 small zucchini, cut into thin bite-size strips
  • 1 small yellow summer squash, cut into thin bite-size strips
  • Ground black pepper
  • Shredded Chihuahua or Monterey Jack cheese (optional)


Servings 14
Preparation time 45mins
Cooking time 140mins


Step 1

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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