Buckwheat Crepes with Corn and Roasted Poblano Chiles recipes
Ingredients
- 1 Tbs. olive oil
- 1 red onion, chopped
- 1 garlic clove, minced
- 1 1/2 cups (9 oz./280 g) fresh corn kernels
- salt
- 4 large poblano chiles, roasted and cut into 1/4 inch (6-mm) strips
- 3 eggs
- 1/3 cup (2 oz./60 g) all-purpose flour
- 1/3 cup (2 oz./60 g) buckwheat flour
- 1 cup (8 fl. oz./250 ml) low-fat milk
- 2 Tbs. unsalted butter, melted
- 1/2 cup (2 oz./60 g) crumbled or shredded cotija or Monterey jack cheese,
Instructions
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