Poblano Crepes Recipe

Jan 2, 2012 11:06 am

Crepes are big in Mexico. Who would have thought?

photo: Noah Fecks
photo: Noah Fecks
Crepes have a long tradition in Mexico.

During the Maximilian Affair in 19th Century Mexico, the French and Mexicans came to blows. After the smoke cleared, one Gallic tradition that really caught on was crepes. Locals simply adore them and you can find them on the streets during festivals. These poblano-flavored crepes are delicious filled with scrambled eggs, or dress them up with sauteed lobster and crab for brunch.

Read our interview with Ivy Stark of Dos Caminos.

Servings: 4 to 6 servings


1 cup all purpose flour
2 large eggs
1/2 cup milk
3/8 cup cold water
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 poblano chile, roasted; peeled and pureed
  1. 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.
  2. 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.
  3. 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.
Level of Difficulty: 
Prep Time: 
25 minutes
Cooking Time: 
10 minutes
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