French Inspired Poblano Crepe ‘Enchiladas’

If you have roughly 45 minutes to spend in the kitchen, French Inspired Poblano Crepe ‘Enchiladas’ might be a great lacto ovo vegetarian recipe to try. One serving contains 275 calories, 9g of protein, and 11g of fat. This recipe serves 4. For $1.37 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of green onions, salt, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. This recipe is typical of Mexican cuisine. It is brought to you by Foodista. I

Instructions

1. 1

   Poblano crepes: For roasting poblano, place a poblano over stove top at high flame.

2. 2

   Let it sit for like 30 seconds and keep flipping using tongs until it gets charred on all sides. Once charred, place it in a bowl and cover tightly so it steams up inside. Uncover after few mins and peel off the skin using hands.

3. 3

   Cut in big pieces and throw in the blender. Blend until a smooth paste forms. in a big bowl, whisk together the flour and eggs. Gradually add milk and water and stir to combine.

4. 4

   Add salt and olive oil and stir until smooth. Fold in the poblano pure. Warm a flat skillet and spray with little oil. Once hot, add 1/4 cup of batter and swirl the pan around or using a flat spatula so it gets thin and in kind of a circular shape.

5. 5

   Let it cook for few mins. Flip and cook on the other side. Repeat and stack them on an aluminum foil.

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