Growing up, my Mom would sometimes make crepes. We actually had this gadget called a crepe maker, and I thought I remembered crepes being a big pain to make. I saw a recipe that looked interesting and decided to give crepes a try. I didn't even pull out any fancy gadgets. Just a skillet and a spatula.
Crepes are ridiculously easy to make in a pan. In fact, I think it's way easier than using that silly crepe maker. Who would have thought that? (Well, maybe lots of people, but I'm not one of them)
It was a pretty standard crepe recipe, I made it up in my Magic Bullet Blender and let the batter sit for about 45 minutes so the air bubbles had time to settle. Cooked the whole batch up in less than 20 minutes.
I stuffed the crepes with Monterey Jack Cheese and corn kernels. For a heartier meal, you could definitely add chicken to this. The stuffed crepes cooked in the oven at 350 for about 15 minutes.
I topped these with a Poblano Cream Sauce. The recipe is here: Crepes and Poblano Cream Sauce. I had to use Serrano Peppers as my infamously awful Kroger did not have Poblanos. I read that they were an acceptable substitute, but have since learned that my sauce was probably far spicier heat-wise than if I had used the Poblanos. I'll definitely hunt them out next time.
Both Biscuit and I loved this recipe. Spicy, gooey cheese goodness, and a fairly quick meal to boot!
Man, that looks nommy. I want to eat some right now!
ReplyDeleteThey really were fantastic. The recipe made up about 10 crepes total, so we didn't have much left in the way of leftovers. It was completely different than what we usually eat, but I'm definitely making them again!
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