Corn and Cheese-Stuffed Crepes with Poblano Cream

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Excellent! I made these for dinner but they would be appropriate for brunch or lunch, too. The recipe says you will get 8-10 crepes but I only ended up with seven which I think is more accurate. I recommend that you buy at least two corn on the cobs, depending on size, as one cob was not even close to being enough. Since the recipe does not tell you how to cook the corn, I sauteed it for a couple minutes in some butter with a tiny pinch of sugar, salt to taste and fresh ground pepper. Also, they taste great with just mozzarella but even better when I mix mozzarella with Sargento's "Four Cheese Mexican" shredded cheese. The only other change is that I think some chopped fresh tomatoes are needed on top.

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I made these for my birthday brunch, my guests and I loved them, and will make them again for a special occassion.

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I loved this brunch. I have made it 10 times already and my family is always asking for more!

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After the first couple of crepes I got the hang of it, and it they were quite simple. The sauce was simply delicious. As for the filling I will be adding grilled chicken the next time (as is, it was a hit, but I would like more flavor and more pizzazz.

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The crepe itself was easy (after the first coupleand tasty and the sauce was delicious - for us, however, only using mozzarella inside the crepe was pretty bland. Had some leftover grilled chicken in the fridge that I added after the first tasting - and it was definitely better. Can see making that sauce for other uses . .

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ola marcella, i made this recipe and my family enjoyed very much. quik and easy. luv ur show, sigue adelante :

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Hi Marcella. I am just printing out the recipes for this brunch and I know darn well that we are going to enjoy. Thanks so much and I enjoy your show very much.

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Im excited to try this recipe anyone have an idea of how long the sauce can be kept in the refrig to save on time and make ahead?

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this dish is really tasty. it's a great meal for two people

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So tasty. I made these for brunch and was pleasantly surprised at how easy her crepe recipe is. They are a bit thicker than standard crepes, but they still tasted fantastic. I added a little cooked chorizo to them for an even more savory flavor.