Corn-Masa Crepas with Mexican Flavors

Page 110

Cuisine: Mexican | Course Type: Main Courses

(1 review)

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Recipe Review

(first review - give a 3 rating):
Crepes with a light vegetable filling, and a very small amount of cheese on top.

The crepes are made from eggs, masa, flour, and the usual ingredients.

The filling includes poblano peppers (roasted), corn, onion, and spinach. I did not have the zucchini that were suggested, and I substituted a red bell pepper.

The crepes were rolled with the vegetable filling, placed in a baking pan, a bit of cream poured over it, and then topped with cheese. The recipe calls for Mexican Chihuahua or other melting cheese - I used Oaxaxan melting cheese that I found in my local market.

The crepes cooked up nicely, and the recipe worked well, but it was quite bland.


2015 update (increased to rating to 4) -- I had no memory of making this recipe previously! This time I found the crepes difficult to cook (very very tender) but the vegetables were good! I used the zucchini and spinach as called for, and we rather enjoyed it. I also used monterey jack, and did bake them until the cheese melted. This helped enormously.

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