French Inspired Poblano Crepe ‘Enchiladas’

• all purpose flour1 cup
• canola oil1 Tbsp
• corn kernels from corn roasted on stove top1
• eggs2 large
• cilantro1 handful
• garlic4 cloves
• bell pepper0.6666667 cup
• green onions4 servings
• jalapeños as1
• juice of lime1.5
• milk0.5 cup
• olive oil1 Tbsp
• roasted poblano1
• poblano chile1
• bell pepper0.6666667 cup
• chili powder1 tsp
• onion0.5 cup
• salt0.25 tsp
• salt4 servings
• taco bell seasoning1 Tbsp
• water0.375 cup
• cashews soaked in water1 cup
• water1.5 cups

Instructions

1. 1

   Poblano crepes: For roasting poblano, place a poblano over stove top at high flame.

2. 2

   Let it sit for like 30 seconds and keep flipping using tongs until it gets charred on all sides.

3. 3

   Once charred, place it in a bowl and cover tightly so it steams up inside.

4. 4

   Uncover after few mins and peel off the skin using hands.

5. 5

   Cut in big pieces and throw in the blender.

6. 6

   Blend until a smooth paste forms.

7. 7

   in a big bowl, whisk together the flour and eggs.

8. 8

   Gradually add milk and water and stir to combine.

9. 9

   Add salt and olive oil and stir until smooth.

10. 10

    Fold in the poblano pure.

11. 11

    Warm a flat skillet and spray with little oil.

12. 12

    Once hot, add 1/4 cup of batter and swirl the pan around or using a flat spatula so it gets thin and in kind of a circular shape.

13. 13

    Let it cook for few mins. Flip and cook on the other side.

14. 14

    Repeat and stack them on an aluminum foil.