I have another crepe recipe coming at you guys soonish. It’s a good one!
Alright so here is the deal, it’s Monday and we are probably all tired and wishing it was Friday.
I hear you. All weekend we had the previous owners of the house we live in moving all their stuff out. It’s a long story, too long for a Monday.
So let’s just talk crepechiladas.
I love that word.
Crepechiladas. It just sounds awesome!
In full disclosure my inspiration for these came from Smitten Kitchen. When Deb posted these Charred Corn Crepes I kind of freaked out. I mean charred corn crepes? Heck yes!
Then after about ten full minute of thinking about the crepes it hit me.
I had to turn the crepes into crepechiladas. Honestly, the word just popped into my head and I got so excited. Too excited. I am such a nerd.
So I adapted my favorite crêpe recipe, that I just cannot part ways with, and basically just added some corn. The crepes alone are just amazing.
You will be so happy to have a few leftover because seriously, you’ll be eating them straight from the pan. They are that good. Just add some butter or cotija cheese and your golden. My mom could eat just that for breakfast lunch and dinner and be so happy.
So next was the filling.
Oh the filling. Yeah, that’s pretty darn good too… and easy. Just throw everything in a food processor and blitz away till creamy. Creamy, spicy perfection.
This meal is kind of the perfect end of summer meal.
It’s warm, comforting, creamy and cheesy, but still light, fresh and summery. The corn adds a nice summery touch and the hatch chili enchilada sauce is kind of perfect for this time of year. I would have added a fresh hatch chile, but of course, my lame grocery store was all out.
That was a bummer.
So if you have tons of fresh hatch chilies throw one in!!
Since it is Monday and since Mondays tend to be, well… difficult to get through, I really think you need to go and make these. The hardest part is the crepes and after the fist two flips you’ll get the hang of it.
And it’s so worth it.
CREPECHILADAS people. Get excited. They are crazy good!
To make the charred corn crepes. To char your corn place the ears of corn directly on separate gas stovetop burners or if you do not have a gas stove top char the corn under the broiler. Char the corn for about 1 minute "per side". The corn in going to pop and crackle, trust me it is going to to be loud. Once the corn is lightly charred all over, remove from the burner (or broiler) and set aside to cool.
In the bowl of a food processor or blender. Add the flour, milk, water, eggs and a pinch if salt and pepper. Now go and scrape the kernels off both ears of corn using a sharp knife. Add half of the kernels to the food processor and reserve the remaining kernels for the enchilada filling. Process until almost completely smooth, about 2 to 3 minutes. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. I made the filling for the crepechiladas during this time.
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 12 crepes.
Meanwhile add the hatch chili enchilada sauce and avocado to the bowl of a food processor and process until smooth. Add the cilantro, adobo sauce, chili powder, cumin and a pinch of salt and pepper. Process again until the cilantro is throughly chopped. Once the onions, jalapeños and garlic are done add them to the food processor and process 30 seconds or until everything is evenly distributed.
Add the chicken to a large bowl and pour about 1/3 of the sauce into the bowl. Add the remaining charred corn from earlier, half the pepper jack cheese and half the cheddar cheese. Mix to combine.
Grease a 9x13 inch baking dish and then spread about 1/3 of the hatch chili enchilada sauce in bottom of the dish.
Preheat the oven to 375 degrees F.
Working with one crepe at a time spoon about 1/4 cup filling onto 1/3 of the crepe and then roll the crepe up and place seam side down in the baking dish. Repeat with the remaining crepes until all the filling has been used. I made 9 crepechiladas.
Spoon the remaining hatch chile sauce over the middle of the crepes and then top with the remaining cheese. Cover the dish with foil and bake for 15-20 minutes, then remove the foil and bake 10 more minutes.
Serve with fresh slices of avocado, cilantro and chopped tomatoes.
Notes
Crepes inspired by [Smitten Kitchen | http://smittenkitchen.com/blog/2013/08/charred-corn-crepes/].
We used to make enchiladas all the time back home. They were a bit like this, but these look even more delicious. I love the idea of using corn crepes instead of tortillas. You are speaking to my dietetic mind! Ha, I will be making these instead of my typical enchiladas next time.
These sound so yummy! I love enchiladas. Ok, weird question. Do you say crepes like “crep” or “crape?” Cuz I have a British friend that would always say it like “crep”.
Oh my – You are killing me with these photos!
The noises coming from my stomach are insane!
So love these crepe enchilladas and adobo sauce added in!!!
That’s it…I need to make more savory crepes! This combination looks amazing. You must be cooking non-stop girl! You keep churning out amazing recipes right after the other. 🙂
heck yes!!!!!!
Thanks Gaby!! So happy to impress the avocado queen herself! LOL!
Frenchiladas! Love this idea. And I’m all about the hatch chile avocado combo!
Thank you, Jackie!! It is a fun and delicious combo for sure!
How brilliant is this? I mean I love the idea of a thin crepe in this recipe…perfection!
Thank you so much, Cathy!
Savory crepe perfection! I seriously need you to come cook for me ;).
Hehe! I would love too!! That way you could teach me some of your mad baking skills!
We used to make enchiladas all the time back home. They were a bit like this, but these look even more delicious. I love the idea of using corn crepes instead of tortillas. You are speaking to my dietetic mind! Ha, I will be making these instead of my typical enchiladas next time.
Thanks Chelsea!! Let me know if you give them a try!
I love anything Mexican food and these crepechiladas are brilliant. Just brilliant!
Thank you so much!! They are so good and super fun!
Crepechiladas. I love you Tieghan. That is all. 😉
Haha! Thank you so much, sally! I do love savory crepes!
A crepechilada!? Definitely something I can experiment with. What a yummy looking dinner!
Thank you so much, Jamie!
These sound so yummy! I love enchiladas. Ok, weird question. Do you say crepes like “crep” or “crape?” Cuz I have a British friend that would always say it like “crep”.
I say crape and don’t think I have ever heard of it as crep. But maybe your friend knows something I don’t!!
Thanks so much, Sophie!
Crepechiladaaaa! PLEASE open a restaurant! Oh please, oh please! Your ideas amaze me and these things look insane!
Oh man, I wish my ideas amazed me!! LOL! I am having a dry spell these last couple weeks. It’s awful!!
Thanks so much, Julia! You are so sweet!
Oh my – You are killing me with these photos!
The noises coming from my stomach are insane!
So love these crepe enchilladas and adobo sauce added in!!!
LOL!! Thanks so much, Shashi! I wish I could send a pan full!
These sound so good! I like the use of the crepes in enchiladas. It’s too bad that the hatch chilies have not made it up here yet…
I know! I am so sad, but hopefully I see them soon!!
Thanks Kevin!
Charred anything sucks me in every time. I seriously love the flavor. This recipe looks killer!
Me too! I love good charr marks!
Thanks Carrian!
This dish looks amazing, AND delicious!! Great post!
Thank you so much, Dan!
That’s it…I need to make more savory crepes! This combination looks amazing. You must be cooking non-stop girl! You keep churning out amazing recipes right after the other. 🙂
Yes, you do!! they are the best!!
And yes, I cook non-stop, but trust me, I have dry spells when I cannot come up with anything. It is awful! LOL!