Buckwheat Crepes with Corn and Roasted Poblano Chilies

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Course Breads and Muffins

Ingredients in this Recipe

1 1/2 cups fresh corn kernels
1 cup low fat milk
1 garlic clove, minced
1 red onion, chopped
1/2 cup crumbled or shredded cotija or Monterey jack cheese
1/2 tsp. salt
1/3 cup all purpose flour
1/3 cup buckwheat flour
2 Tbs. unsalted butter, melted, plus more for cooking
3 eggs
4 large poblano chilies
Olive oil as needed, plus 1 Tbs.

Recipe Preparation

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