Crispy Corn-Masa Crepes


  • Crepes:
  • 3 large eggs
  • 1 1/4 cups milk
  • 1/4 cup flour
  • 1/4 cup fresh masa for tortillas or 1/3 cup masa
  • harina, mixed with 1/4 cup hot water
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons unsalted butter, melted
  • Vegetable Filling:
  • 2 fresh poblano chiles
  • 1 small white onion
  • 2 tablespoons vegetable oil
  • 2 ears corn, kernals cut from cobs
  • 2 medium zucchini
  • 4 ounces fresh spinach, chopped
  • 1/2 cup cilantro leaves, whole
  • 1/3 cup milk
  • 1 teaspoon salt, or to taste
  • For Finishing the Dish:
  • 1 cup Thick Cream or creme fraiche
  • 3/4 cup Monterey jack cheese, shredded
  • 3 tablespoons cilantro, for garnish


  • 36 hours before need make Thick Cream: Pour 1 cup heavy whipping cream in a small saucepan and set over low heat, stirring just until the chill is off; do not heat above 100F. Remove from the heat, stir in 2 teaspoons buttermilk (or sour cream or plain yogurt) and pour into a clean glass jar. Place the lid on jar, but don't tighten it, and put in a warm (80-90F) spot. Let the cream develop for 12-24 hours, until noticeable thicker. Stir gently and refrigerate at least 4 hours or overnight to chill and complete the thickening. Covered and refrigerated, will keep for 10 days or so.
  • The Crepe Batter: Place all the ingredients except the butter in a food processor or blender. Process until smooth, stopping the machine once to scrape down the sides. With the machine rumming, pour in the melted butter. Pour into a pitcher and set aside to rest for 2 hours.
  • Making the Crepes: Set a 7" skillet over medium-high heat and brush very lightly with butter. When quite hot, pour in about 1/4 cup of the batter, quickly swirl it around to coat the bottom, then immediately pour the excess back into the pitcher. Using your fingers or a narrow spatula, flip the crepe (it should be golden brown). Cook about a minute longer, until the underneath is golden, then remove to a plate. Continue making crepes in the same manner, buttering the pan from time to time and stacking the finshed crepes on top of one another; cover with plastic wrape. You should have 12 to 14 crepes.
  • The Vegetable Filling: Roast the chiles directly over a gas flame turning until blackened on all sides, about 5 minutes. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stema nd seed pod, then rinse briefly to remove bits of skin and seeds. Slice into 1/4" strips.
  • In a large skillet, cook the onion in the oil over medium heat until lightly browned, 5-7 minutes. Add the chiles, corn kernels, zucchini, spinach, cilantro and milk. Cook, stirring freequently, until the zucchini is just tender and the milk has evaporated, about 7 minutes. Taste and season with salt and let cool.
  • Filling the crepes: Lay out a crepe, fold the top third down, spoon is a portion of filling and a bit of the Jack cheese in the middle, then fold the point at the upper right-hand side toward the bottom left-hand corner; fold the point at the upper left. Fill and fold the remainder of the crepes, lay on a parchment-lined or nonstick baking sheet, then bake in a 375F oven until crispy. * Serve with a bit of greens, Tomatillo-Green Quacamole and a drizzle of Thick Cream.
  • * Alternatively (non-crisp)Filling and Fishing: Lay out a crepe, prettiest-side down, and spoon about 1/4 cup of the vegetable filling down the middle. Roll up to enclose the filling and place in a buttered 13x9" baking dish, preferable one that will look nice on a table. Continue spooning and rolling until all crepes are filled. Turn on the oven to 400F. Stir the Tick Cream until smooth (if it too thick, stir in a little milk) and drizzle over the crepes. Sprinkle with the cheese. Bake until heated through and bubbling, about 15 minutes. Strew the cilantro over the crepes and they're ready to serve.
  • Advance Preparation: These crepes can be made a couple of days in advance but you will need to put a piece of plastic wrap between each crepe so they don't stick together, then wrap them well and refirgerate. The filling can be made a few hours in advance but you will want to drain off any accumulated liquid from it. Fill the crepes and assemble the dish just before baking.


  • SOURCE: Rick Bayless