French Inspired Poblano Crepe ‘Enchiladas’


Poblano crepes:
makes 8 round crepes
1 cup all purpose flour
2 large eggs
1/2 cup milk
3/8 cup cold water
1/4 tsp salt
1 Tbsp olive oil
1 poblano chile, roasted, peeled and pureed
2/3 cup chopped green bell pepper
2/3 cup chopped red bell pepper
1/2 cup chopped red onion
Corn kernels from 1 fresh corn roasted on stove top or grill
1 Tbsp canola oil
salt to taste
1 tsp red chili powder
1 Tbsp Taco Bell seasoning
No-cheese’ cashew-poblano sauce:
1 cup plain unsalted and unflavored cashews soaked in hot water for 15-20 mins
4 cloves of garlic
big handful of fresh cilantro
2green onions
1-2 jalapeños as per desired heat you want
1 roasted poblano
salt to taste
1.5 cups water
juice of 1.5 lime or to taste


1. Poblano crepes: For roasting poblano, place a poblano over stove top at high flame. Let it sit for like 30 seconds and keep flipping using tongs until it gets charred on all sides. Once charred, place it in a bowl and cover tightly so it steams up inside. Uncover after few mins and peel off the skin using hands. Cut in big pieces and throw in the blender. Blend until a smooth paste forms. in a big bowl, whisk together the flour and eggs. Gradually add milk and water and stir to combine. Add salt and olive oil and stir until smooth. Fold in the poblano purée. Warm a flat skillet and spray with little oil. Once hot, add 1/4 cup of batter and swirl the pan around or using a flat spatula so it gets thin and in kind of a circular shape. Let it cook for few mins. Flip and cook on the other side. Repeat and stack them on an aluminum foil.
2. Filling: Add oil in a deep skillet. Once hot, add the veggies along with seasoning. Stir to mix it all together and cook on med-high flame for good 15-20 mins until it starts to smell wonderful and veggies get softened up. Keep aside.
3. "No-cheese" cashew-poblano sauce: Roast and peel the poblano the same way as mentioned above in poblano crepe recipe. In a blender, add all the ingredients and blend until smooth. Taste and adjust seasoning.
4. Assembling: In a baking dish, add some sauce at the bottom to evenly coat. Take one poblano crepe and add filling good 1-2 Tbsp or more in the centre lengthways. Roll it tightly and place seam side down on the baking dish. Repeat with the rest. Add more sauce on top. Add fresh red onions, green and red bell peppers and green onions on top.At this top, you can refrigerate it covered for later use. Bake in a pre heated 350F oven for 12-17 mins or until warmed through. Serve immediately


Poblano crepe ‘Enchiladas’ served with zesty guilt free ‘cashew-poblano’ sauce!! Summer meal at its best!


Serves 4


Wednesday, June 25, 2014 - 8:46pm


Related Cooking Videos