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
Print
Poblano Crepes
Yield:
Serves 4 to 6
Yield:
Serves 4 to 6

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:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Nutella Crepes

Recipe courtesy of Jeffrey Saad

Sweet Crepes

Recipe courtesy of Dave Lieberman

Chocolate Crepes

Recipe courtesy of Laura Calder

Estella's Mole Poblano Chicken

Recipe courtesy of Chuck Hughes

Lefse (North Dakota Potato Crepe)

Recipe courtesy of Young Sun Huh

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

On TV

Trending Videos

So Much Pretty Food Here