Corn Crepes With Poblano Crema Recipe 475

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CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM



Corn and Cheese-Stuffed Crepes with Poblano Cream image

Provided by Marcela Valladolid

Time 37m

Yield 8 to 10 crepes

Number Of Ingredients 15

Butter for greasing the baking dish
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
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

Steps:

  • 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.

CORN CREPES WITH POBLANO CREMA RECIPE - (4.7/5)



Corn Crepes with Poblano Crema Recipe - (4.7/5) image

Provided by HeatherS

Number Of Ingredients 17

1 1/2 cups whole milk
1/2 cup all-purpose flour
1/3 cup masa harina
2 eggs
1/4 teaspoon salt
2 tablespoons butter, melted
1 medium fresh poblano chile pepper
1 cup whipping cream
!4 cup shredded Chihuahua or Monterey Jack cheese (1 ounce)
Salt
1 tablespoon vegetable oil
1 medium carrot, cut into thin bite-size strips
1 small red onion, cut into very thin wedges
1 small zucchini, cut into thin bite-size strips
1 small yellow summer squash, cut into thin bite-size strips
Ground black pepper
Shredded Chihuahua or Monterey Jack cheese (optional)

Steps:

  • For crepe batter, in a blender or food processor, combine milk, flour, masa harina, eggs, and the V4 teaspoon salt. Cover and blend or process until smooth, scraping side of blender or processor as needed. With motor running, add melted butter in a steady stream through the opening in the lid, blending or processing until incorporated. Let stand for 30 minutes. Meanwhile, preheat oven to 425°F. Line a baking sheet with foil. Halve chile pepper lengthwise; remove seeds and membranes. Place pepper halves, cut sides down, on prepared baking sheet. Roast for 20 to 25 minutes or until skin is blistered and dark. Bring the foil up around pepper to enclose. Let stand for 20 to 30 minutes or until cool enough to handle (this loosens the skin). Using a paring knife, loosen edges of the skin from the pepper; gently and slowly pull off the skin and discard. Chop pepper. For poblano crema, in a small saucepan, combine whipping cream and chopped chile pepper. Bring just to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or just until thickened. Add the % cup cheese, stirring until melted. Cool slightly. Transfer poblano crema to a food processor or blender. Cover and process or blend until smooth. Season to taste with salt. Heat a lightly greased 6-inch skillet over medium to medium-high heat; remove from heat. Spoon 3 tablespoons of the crepe batter into skillet; lift and tilt skillet to spread batter. Return to heat. Brown crepe on one side (about 1 minute); turn and brown briefly on the other side. Invert the crepe onto a paper towel. Repeat with the remaining batter, greasing skillet occasionally. In a large skillet, heat oil over medium heat. Add carrot and onion; cook for about 4 minutes or until softened. Add zucchini and summer squash; cook for about 4 minutes more or until tender. Season to taste with salt and black pepper. Fill crepes with vegetable mixture and roll up. Reheat poblano crema, if desired, and drizzle over crepes. Sprinkle with additional cheese, if desired.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 4

Number Of Ingredients 8

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
  • Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
  • Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
  • Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
  • Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

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  • For crepe batter, in a blender or food processor combine milk, flour, masa harina, eggs, and the 1/4 teaspoon salt. Cover and blend or process until smooth, scraping side as needed. With motor running, add melted butter in a steady stream through the opening in the lid, blending or processing until incorporated. Let stand for 30 minutes.
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