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.