Corn and Cheese-Filled Crepes with Poblano Cream Sauce Recipe | Marcela Valladolid
Level: Easy
Yield: 8 to 10 crepes
Total: 37 min
Prep: 12 min
Cook: 25 min
Nutritional Analysis Per Serving
Serving Size: 1 of 9 servings
Calories: 508
Total Fat: 41 g
Saturated Fat: 25 g
Carbohydrates: 16 g
Dietary Fiber: 1 g
Sugar: 5 g
Protein: 21 g
Cholesterol: 188 mg
Sodium: 553 mg
Ingredients
Butter for greasing the baking dish
Crepe batter:
- 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
Sauce:
- 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
Instructions
- Butter a 13-by-9-by-2-inch glass baking dish. Set it aside.
- For the crepe batter: Add all the ingredients to a blender and blend until completely smooth. Allow the batter to rest for 30 minutes so bubbles can settle.
- Preheat the oven to 350 degrees F.
- For the sauce: In a heavy large skillet, melt 2 tablespoons butter over medium-high heat. Add the onions and saut until they become translucent, around 4 minutes. Stir in the poblano chiles and cook for 1 minute to combine the flavors. Pour in the heavy cream and bring it to a boil. Lower the heat to medium and let it simmer until the cream thickens enough to coat the back of a spoon, about 6 minutes. Let the mixture cool a bit, then pour it into a blender and blend until smooth. Adjust seasoning with salt and pepper as needed. Pour the sauce back into the skillet and keep it warm on low heat until serving time.
- Warm a 10-inch non-stick skillet over medium-high heat. Lightly brush the pan with oil or use non-stick cooking spray. Pour in a scant 1/4 cup of batter and tilt the pan to spread it evenly across the bottom. Cook until the bottom turns golden, about 30 to 45 seconds, adjusting heat to avoid burning. Flip the crepe with a spatula and cook the other side for 30 seconds. Move it to a plate. Continue with the rest of the batter, making each crepe the same way.
- Fill each crepe with 1/4 cup grated cheese and place them in the prepared baking dish, arranging them closely together. Cover the dish with foil and bake until the cheese fully melts, approximately 15 minutes.
- For serving: Place the crepes on a serving platter and pour the warm sauce over the top. Top with fresh corn kernels, a drizzle of Mexican crema, and sprinkled chopped cilantro.
Imagine the joy of biting into tender, golden crepes oozing with melted mozzarella, draped in a silky, smoky poblano cream sauce that bursts with mild heat and sweet corn. This irresistible dish transforms simple ingredients into a cozy, indulgent treatperfect for brunch or weeknight magic. Whip it up in under 40 minutes and watch it steal the show at any gathering. Ready to create kitchen bliss? Your guests will rave!
