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.
- 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
- 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.