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CHILE AND CHEESE CREPES
These would be perfect with the pot roast if the Arepas don't strike your fancy.
Heat Scale = Medium
Serves 8
CREPE BATTER:
6 eggs -- beaten
1 1/4 cups all-purpose flour
3 cups milk
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup Louisiana hot sauce (Frank's)
1 cup grated Monterey Jack cheese
1/4 cup chopped fresh cilantro
Butter for the pan
FILLING:
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup canned chopped green chiles
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1 teaspoon Louisiana hot sauce -- optional

1 cup shredded Monterey Jack cheese
Sour cream
Guacamole

CREPE BATTER:
In a blender or food processor, combine eggs, flour, milk, cumin, chili powder and hot sauce; process until mixture is smooth. With a large spatula, stir in cheese and cilantro. Cover and refrigerate at least 30 minutes.
Remove crepe batter from refrigerator and stir briefly. Heat a 9-inch crepe pan over medium heat; add a little butter if needed. Pour crepe batter 1/4 cup at a time into pan, swirling around to coat bottom of the pan. Cook 30 seconds and turn with spatula. Cook 20 seconds and remove crepe to a plate. Repeat process to get 8 crepes.

FILLING:
In a medium skillet, saute vegetables in butter, sprinkled with a little salt and pepper until soft but not browned. Stir in hot sauce; remove from heat and set aside.

ASSEMBLY AND BAKING:
Preheat oven to 425 degrees; lightly grease a 13x9x2 baking pan with cooking spray. In the middle of each crepe, place a little of the cheese and about 1/4 cup of cooked vegetables. Fold sides over, then roll up the crepe around the filling. Repeat process and place in prepared baking pan. Heat breifly in hot oven until cheese is melted. Serve plain or with sour cream or guacamole.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved