terry                   *  Exported from  MasterCook Mac  *
 
               Crepes Stuffed with Poblano Chiles and Spinach
 
 Recipe By     :
 Serving Size  : 0    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *****Crepes*****
    1      cup           polenta --  or finely ground
                          cornmeal
      1/4  teaspoon      kosher salt --  or sea salt
      1/8  teaspoon      ground cayenne pepper
    4                    eggs
    1      cup           water
                         *****Filling******
    3                    fresh green poblano chiles --  cored and seeded
    3      teaspoons     chile oil
    1 1/2  teaspoons     water
    3      cups          spinach --  packed, washed, and
                          dried fresh
      3/4  cup           ricotta cheese
      3/4  cup           Monterey jack cheese --  grated
    2                    eggs
      1/8  teaspoon      salt
    1      teaspoon      crushed red pepper flakes --  or to taste
                         -- Freshly ground black pepper
                         *****Topping*****
    1 1/2  cups          Monterey jack cheese --  grated
                         --Cholula Hot Sauce or other Mexican or
                          Louisiana-style hot sauce, such as Bufalo
                          or Tabasco
 
 Combine the polenta, salt, and cayenne in a medium-size bowl. In a separate
 bowl, beat the eggs with the water until well blended. Make a well in the
 center of the dry ingredients and add the egg mixture slowly, beating
 constantly with a fork or whisk to avoid lumps. (The mixture will be thin.)
 
 Lightly grease a large skillet for the first batch of crepes only; after
 that the surface will be well primed. Warm the skillet over medium-low
 heat, then pour a little more than 2 tablespoons of the batter into the
 skillet for each crepe. Smooth the crepe batter with the back of a spoon to
 form circles 5 inches in diameter. Cook on one side only just until top of
 the crepe is set. Transfer cooked side down to cool on a sheet of waxed
 paper , and repeat, until all the batter has been used. You should end up
 with 16 to 20 crepes, which can cool while you make the filling.
 
 Quarter the poblanos and place in a food processor along with the chile oil
 and water. Blend until peppers are finely chopped. Add the spinach and
 process again until the mixture is well blended. Turn the vegetable mixture
 out into a medium-size bowl and add the cheeses, eggs, and seasonings. Mix
 well, adjusting salt and pepper to taste.
 
 Preheat oven to 350. Spread approximately 2 to 3 tablespoons of the
 vegetable mixture along the center of each crepe. Roll up the crepe and
 place seam side down in a lightly greased 9 by 13-inch ceramic baking dish.
 Nestle the crepes closely together in one layer Top with the 1 1/2 cups
 Monterey jack cheese. Sprinkle generously (but do not soak) with hot sauce.
 Bake for 25 minutes. Serve with hot sauce on the side.
 
 The crepes are easy to make; the entire dish can be assembled in about 40
 minutes.
 
 Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking.
 MC formatted by Brenda Adams <adamsfmle@sprintmail.com>
 
 
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving (excluding unknown items): 1668 Calories; 126g Fat (68%
 calories from fat); 118g Protein; 15g Carbohydrate; 1417mg Cholesterol;
 2667mg Sodium
 
 NOTES : Serves 4
 
 _____