Corn and Cheese-Stuffed Crepes with Poblano Cream

Name: Corn and Cheese-Stuffed Crepes with Poblano Cream
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters all purpose flour; 8 servings Butter for greasing the baking dish; 1 large egg yolk; 2 larges eggs; 8 servings Chopped fresh cilantro, for garnish; 237 milliliters fresh corn kernels (from 1 ear of corn); 237 milliliters heavy whipping cream; 118 milliliters Mexican crema or sour cream; 591 milliliters finely grated mozzarella cheese; 177 milliliters chopped onion; 2 poblano chiles, charred, peeled, diced; 1 teaspoons salt; 2 Tbsps (1/4 stick) unsalted butter; 3 Tbsps melted unsalted butter, slightly cooled; 177 milliliters whole milk

The recipe Corn and Cheese-Stuffed Crepes with Poblano Cream is ready in about 37 minutes and is definitely a spectacular vegetarian option for lovers of Mediterranean food. This recipe serves 8. This morn meal has 426 calories, 13g of protein, and 35g of fat per serving. Head to the store and pick up butter, milk, cilantro, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Place all ingredients in a blender and process until smooth.

Equipment you will use

Blender

Let the batter stand for 30 minutes to allow any bubbles to settle.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Frying Pan

Add the onions and cook until translucent, about 4 minutes.

Ingredients you will need

Onion

Add the poblano chiles and cook for 1 minute to blend flavors.

Ingredients you will need

Poblano Pepper

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.

Ingredients you will need

Salt And Pepper

Cream

Poblano Pepper

Sauce

Equipment you will use

Blender

Frying Pan

Heat a 10-inch-diameter non-stick skillet over medium-high heat.

Equipment you will use

Frying Pan

Brush the pan with oil (or spray with non-stick cooking spray).

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Spatula

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.

Ingredients you will need

Cheese