Crepas de flor de calabaza
|2||tablespoons butter, melted|
|Vegetable oil (for brushing)|
2. Brush an 8-inch frying pan with oil. Heat over medium high heat. Using 1/4 cup for each crepe, pour the batter into the pan, tilting the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for 2 minutes or until the bottom is lightly brown. Loosen with a spatula, turn, and cook the other side for half a minute. Turn out onto a plate. Continue until all the batter is used.
|3||tablespoons vegetable oil|
|1||medium onion, finely chopped|
|2||cloves garlic, chopped|
|Salt and pepper, to taste|
|3||poblano chili peppers, roasted, peeled, seeded, and chopped|
|1||zucchini, thinly sliced|
|16||ounces flor de calabaza or fresh corn kernels|
|2||tablespoons chopped fresh cilantro|
|2||cups Mexican crema|
|1||pound (4 cups) shredded cheddar|
2. In a medium skillet over medium-high heat, heat the remaining 2 tablespoons vegetable oil. Add the onion, garlic, salt, and pepper. Cook, stirring often, for 3 minutes. Add the chopped poblanos, stir well. Cook for 2 minutes, stirring occasionally. Add the zucchini and flor de calabaza or corn and cilantro. Stir well. Lower the heat and cook, stirring often, for 5 minutes.
3. Place a layer of crepes in the baking dish to cover the bottom. Spread with a third of the crema, half the zucchini mixture, and a third of the cheddar. Repeat with more crepes, half of the remaining crema, the remaining zucchini mixture, and half the remaining cheddar. Finish with crepes, crema, and cheddar.
4. Cover the dish with foil and bake for 25 minutes. Lift off the foil and continue cooking for 10 minutes or until the cheese is melted and the dish is bubbling at the edges. Adapted from Pancho Moreno