Recipe Archives->Vegetarian->Crepes Spinach Chiles

Crepes Stuffed with Poblano Chiles and Spinach

1 cup polenta 
1/4 teaspoon kosher salt 
1/8 teaspoon ground cayenne pepper
4 eggs
1 cup water

3 fresh green poblano chiles, cored and seeded
3 teaspoons chile oil
1 1/2 teaspoons water
3 cups fresh spinach 
3/4 cup ricotta cheese
3/4 cup Monterey jack cheese,  grated
2 eggs
1/8 teaspoon salt
1 teaspoon crushed red pepper flakes 
Freshly ground black pepper

1 1/2 cups Monterey jack cheese,  grated
Cholula Hot Sauce or other 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.

Printable version: crepes-spinach-chiles.txt.