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Crepes Stuffed with Poblano Chiles and Spinach
Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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*****Crepes*****
1 cup polenta -- or finely ground
cornmeal
1/4 teaspoon kosher salt -- or sea salt
1/8 teaspoon ground cayenne pepper
4 eggs
1 cup water
*****Filling******
3 fresh green poblano chiles -- cored and seeded
3 teaspoons chile oil
1 1/2 teaspoons water
3 cups spinach -- packed, washed, and
dried fresh
3/4 cup ricotta cheese
3/4 cup Monterey jack cheese -- grated
2 eggs
1/8 teaspoon salt
1 teaspoon crushed red pepper flakes -- or to taste
-- Freshly ground black pepper
*****Topping*****
1 1/2 cups Monterey jack cheese -- grated
--Cholula Hot Sauce or other Mexican or
Louisiana-style hot sauce, such as Bufalo
or Tabasco
Combine the polenta, salt, and cayenne in a medium-size bowl. In a separate
bowl, beat the eggs with the water until well blended. Make a well in the
center of the dry ingredients and add the egg mixture slowly, beating
constantly with a fork or whisk to avoid lumps. (The mixture will be thin.)
Lightly grease a large skillet for the first batch of crepes only; after
that the surface will be well primed. Warm the skillet over medium-low
heat, then pour a little more than 2 tablespoons of the batter into the
skillet for each crepe. Smooth the crepe batter with the back of a spoon to
form circles 5 inches in diameter. Cook on one side only just until top of
the crepe is set. Transfer cooked side down to cool on a sheet of waxed
paper , and repeat, until all the batter has been used. You should end up
with 16 to 20 crepes, which can cool while you make the filling.
Quarter the poblanos and place in a food processor along with the chile oil
and water. Blend until peppers are finely chopped. Add the spinach and
process again until the mixture is well blended. Turn the vegetable mixture
out into a medium-size bowl and add the cheeses, eggs, and seasonings. Mix
well, adjusting salt and pepper to taste.
Preheat oven to 350. Spread approximately 2 to 3 tablespoons of the
vegetable mixture along the center of each crepe. Roll up the crepe and
place seam side down in a lightly greased 9 by 13-inch ceramic baking dish.
Nestle the crepes closely together in one layer Top with the 1 1/2 cups
Monterey jack cheese. Sprinkle generously (but do not soak) with hot sauce.
Bake for 25 minutes. Serve with hot sauce on the side.
The crepes are easy to make; the entire dish can be assembled in about 40
minutes.
Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking.
MC formatted by Brenda Adams
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Per serving (excluding unknown items): 1668 Calories; 126g Fat (68%
calories from fat); 118g Protein; 15g Carbohydrate; 1417mg Cholesterol;
2667mg Sodium
NOTES : Serves 4
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