Ivy Stark

Poblano Crepes

Crepas de Poblano

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Dos Caminos Mexican Street Food
Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

  • About

During the Maximilian Affair, in mid-nineteenth-century Mexico, the French and Mexicans came to blows. Afterward, one Gallic tradition that really caught on was crêpes. Locals simply adore them and you can find them on the streets, during festivals, and in restaurants.

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup milk

Method

  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 purée.
  2. Heat a lightly oiled griddle or skillet over medium-high heat. Using a 1-ounce ladle, pour the batter for each crêpe onto the griddle. Tilt the pan with a circular