Recipe courtesy of Marcela Valladolid
Corn and Cheese-Stuffed Crepes with Poblano Cream
Total:
37 min
Active:
12 min
Yield:
8 to 10 crepes
Level:
Easy
Total:
37 min
Active:
12 min
Yield:
8 to 10 crepes
Level:
Easy

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

Directions

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

For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.

Preheat oven to 350 degrees F.

For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. 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.

Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). 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. 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.

To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

IDEAS YOU'LL LOVE

Cheese-Stuffed Peppers: Chile Rellenos

Corn Crepes with BBQ Duck Confit

Recipe courtesy of Michael Symon

Crepes

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crepes

Recipe courtesy of Tia Mowry

Crepes

Recipe courtesy of Alton Brown

Truffle Cheese-Stuffed Burger with Crispy Trumpet Mushrooms

Recipe courtesy of Vince Camillo

Nikki's Goat Cheese-Stuffed Turkey Burger

Recipe courtesy of Nikki Dinki

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Cake Hunters

5:30pm | 4:30c

Cake Hunters

6:30pm | 5:30c

Cake Hunters

7:30pm | 6:30c
On Tonight
On Tonight

Cake Hunters

8pm | 7c

Cake Hunters

8:30pm | 7:30c

Cake Hunters

9:30pm | 8:30c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Hunters

12am | 11c

Cake Hunters

12:30am | 11:30c

Cake Hunters

1am | 12c

Cake Hunters

1:30am | 12:30c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here