Poblano Crepes

  • Recipe courtesy of Ivy Stark, from her cookbook Dos Caminos: Mexican Street Food
Total Time:
Inactive Prep:
Serves 4 to 6


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 3/8 cup cold water
  • 1/4 tsp salt
  • 2 tbs unsalted butter, melted
  • 1 poblano chile, roasted, peeled, and pureed


In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Fold in the poblano puree.

Heat a lightly oiled griddle or skillet over medium-high heat. Using a one-ounce ladle, pour the batter for each crepe onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn, and cook the other side for the same amount of time.