These are delicious filled with scrambled eggs, dressed up with sauteed lobster or crab for a decadent New Year's Day brunch, or with whatever leftovers you have on hand.
Recipe courtesy of Ivy Stark
Poblano Crepes
Yield:
Serves 4 to 6
Level:
None
Yield:
Serves 4 to 6
Level:
None

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 3/8 cup cold water
  • 1/4 tsp salt
  • 2 tbs unsalted butter, melted
  • 1 poblano chile, roasted, peeled, and pureed

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Fold in the poblano puree.

Heat a lightly oiled griddle or skillet over medium-high heat. Using a one-ounce ladle, pour the batter for each crepe onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn, and cook the other side for the same amount of time.

Categories:

IDEAS YOU'LL LOVE

Corn and Cheese-Stuffed Crepes with Poblano Cream

Recipe courtesy of Marcela Valladolid

Crepes

Recipe courtesy of Tia Mowry

Crepes

Recipe courtesy of Alton Brown

Crepes

Recipe courtesy of Debi Mazar and Gabriele Corcos

Poblano Rice

Recipe courtesy of Marcela Valladolid

Apple Crepes

Recipe courtesy of Emeril Lagasse

Lemon Crepes

Recipe courtesy of Emeril Lagasse

Sweet Crepes

Recipe courtesy of Dave Lieberman

Chocolate Crepes

Recipe courtesy of Laura Calder

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

So Much Pretty Food Here