Jump Ups: Crepes Stuffed with Poblano Chiles and Spinach xpst

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Crepes Stuffed with Poblano Chiles and Spinach

 

Recipe By : Jennifer Trainer Thompson, Jump Up and Kiss Me

Serving Size : 4 Preparation Time :0:00

Categories : Cookbooks Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

*****Crepes*****

1 cup polenta -- or finely ground

cornmeal

1/4 teaspoon kosher salt -- or sea salt

1/8 teaspoon ground cayenne pepper

4 eggs

1 cup water

*****Filling******

3 fresh green poblano chiles -- cored and seeded

3 teaspoons chile oil

1 1/2 teaspoons water

3 cups spinach -- packed, washed, and

dried fresh

3/4 cup ricotta cheese

3/4 cup Monterey jack cheese -- grated

2 eggs

1/8 teaspoon salt

1 teaspoon crushed red pepper flakes -- or to taste

-- Freshly ground black pepper

*****Topping*****

1 1/2 cups Monterey jack cheese -- grated

--Cholula Hot Sauce or other Mexican or

Louisiana-style hot sauce, such as Bufalo

or Tabasco

 

Combine the polenta, salt, and cayenne in a medium-size bowl. In a separate

bowl, beat the eggs with the water until well blended. Make a well in the

center of the dry ingredients and add the egg mixture slowly, beating

constantly with a fork or whisk to avoid lumps. (The mixture will be thin.)

 

Lightly grease a large skillet for the first batch of crepes only; after

that the surface will be well primed. Warm the skillet over medium-low

heat, then pour a little more than 2 tablespoons of the batter into the

skillet for each crepe. Smooth the crepe batter with the back of a spoon to

form circles 5 inches in diameter. Cook on one side only just until top of

the crepe is set. Transfer cooked side down to cool on a sheet of waxed

paper , and repeat, until all the batter has been used. You should end up

with 16 to 20 crepes, which can cool while you make the filling.

 

Quarter the poblanos and place in a food processor along with the chile oil

and water. Blend until peppers are finely chopped. Add the spinach and

process again until the mixture is well blended. Turn the vegetable mixture

out into a medium-size bowl and add the cheeses, eggs, and seasonings. Mix

well, adjusting salt and pepper to taste.

 

Preheat oven to 350. Spread approximately 2 to 3 tablespoons of the

vegetable mixture along the center of each crepe. Roll up the crepe and

place seam side down in a lightly greased 9 by 13-inch ceramic baking dish.

Nestle the crepes closely together in one layer Top with the 1 1/2 cups

Monterey jack cheese. Sprinkle generously (but do not soak) with hot sauce.

Bake for 25 minutes. Serve with hot sauce on the side.

 

The crepes are easy to make; the entire dish can be assembled in about 40

minutes.

 

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking.

 

MC formatted by Brenda Adams <adamsfmle; MC 12/31/96,

Veg-Rec and RC 5/99.

 

 

 

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