Name: Layered Crêpe Dish (Sopa de Crepas)
Yield: 8 or more servings
Cuisine: Mexican
Ingredients: 1 package (10 ounces) frozen chopped spinach or 1 pound fresh spinach, thoroughly rinsed and trimmed of woody stems; 1 medium-small onion, finely chopped (about ¾ cup); 1 to 2 tablespoons milk, optional; 1 pound sharp white cheddar cheese, shredded (about 4 cups); ⅓ cup vegetable oil; 1 pound boiled ham, ground; 3 or more (to taste) pickled jalapeño chiles from 8-ounce can, finely chopped, plus juice from can (about ⅓ cup); Salt to taste, optional; 24 Crepas de Maíz; 2 cups sour cream; 2 garlic cloves, minced; ⅓ cup chopped fresh cilantro leaves

Preparation info

8
or more servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is an example of a sepa seca, or “dry soup,” a category that will be less baffling if you follow the Mexican reasoning that starchy ingredients like rice, pasta, or crêpes turn into a “soup” when they absorb liquid in cooking. My mother perfected a version of this dish—a takeoff on more traditional filled crêpe dishes—and always served it for parties. It has a lot of the “layering” of flavors that I love and have adopted in my own cooking. My contribution was to make a layered c