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Corn and Cheese-Stuffed Crepes with Poblano Cream Recipe

Corn and Cheese-Stuffed Crepes with Poblano Cream

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on January 16, 2011

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    This was SO DELICIOUS and SO EASY! I had never made crepes before and Marcela's directions were awesome (we TiVo her show every week!. I did have to improvise a bit. I didn't have whole milk or heavy cream so I used evaporated milk instead. I added a little sour cream to the sauce to get it thicker since I didn't have the heavy cream. Still tasted awesome. I also didn't have mozzarella so I used Monterey Jack instead--really good. I am SO TICKLED with myself for being able to make crepes--as someone else said, a bit intimidating. THANK YOU for such an awesome recipe. I plan to use the sauce in other dishes and am inspired to make many more dishes with crepes. THANK YOU! (Agree with someone else that said it should be given TEN stars!

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  • on January 15, 2011

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    This recipe was good but I kept feeling like it was missing something. I grilled some flank steak and sliced it on top of the crepes and it was exactly what it needed. The poblano sauce is great. Sometimes I just grill flank steak by itself and make the poblano sauce to pour on top of the steak.

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  • on January 11, 2011

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    Another home run for Ms. Valladolid! The sauce was amazing--smokey and creamy, not spicy at all-- the crepe recipe was perfect and easy, the corn added nice fresh taste and some texture. All in all, the combination was terrificly delicious. I made one substitution: I used cheddar cheese for the crepe filling just because we prefer that flavor over mozzarella.
    This made a wonderful meal for vegetarian night! Kid friendly too!

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  • on January 11, 2011

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    You are so right! This sauce rocks, so creamy and rich. Now, I didn't have heavy cream, so I used Half & Half cream and added
    2 tsp. flour. (Lighter on fat and calories too. The taste is still there, that's for sure! Instead of making the crepes, I poured it over a mozzerella cheese omlet. So good!!!! I'd like to try some of the other ways, with enchiladas or noodles. The sauce, I'm sure, is very versatile.

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  • on January 09, 2011

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    Wow! The Poblano sauce is AMAZING, smokey and rich!! I heard Marecella quickly mention it would be a great Alfredo sauce, so instead of making the crepes I just added some grated parmesan and poured it over wide noodle pasta! YUMMM, my toddler at it right up, and so did me and my husband. Marcella, you are my all time FAVORITE food network star! Love the show. I record and watch EVERY week!

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  • on January 08, 2011

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    I have never made crepes so I admit to being intimidated by them, but the sauce looked decilcious so I wanted to use it somehow. I made the poblano sauce and used it to make enchilada casserole. Layered- sauce, tortilla, diced chicken, queso fresco and repeated layers topping with more queso fresco. It was delicious even my toddlers liked it. Will make it again.

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  • on January 06, 2011

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    This was so tasty. Everyone I served it for had great things to say. I had extra sauce so I used it to make enchiladas a few days later. It was a great sauce.

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  • on January 05, 2011

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    This was incredibly delicious! It was my first time making crepes so I was nervous about trying it, but it went really well. My only complaint is that it took a long time to make. I'm sure I'll be able to cut my time down once I get a little smoother at everything, but this time it took two full hours!

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  • on January 05, 2011

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    this receipe was so delicious! i would totally make this again, and
    so easy!!!!!

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  • on January 05, 2011

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    This is so yummy! This is the first time I made crepes and didn't realize it was so easy.(We used it with other fillings and worked great! The cream and poblano with onions combined are heavenly! Thanks for this recipe. :0

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