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Buckwheat Crepes with Corn and Roasted Poblano Chiles

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Originating in the western French region of Brittany, galettes, or savory crepes made with buckwheat flour, can be folded around an infinite variety of fillings. Here they are combined with bright Tex-Mex flavors. These paper-thin whole-grain pancakes are best served right from the pan, but you can make the filling up to 2 days ahead and rewarm it.


  • 4 large poblano chilies 
  • Olive oil as needed, plus 1 Tbs. 
  • 1 red onion, chopped 
  • 1 garlic clove, minced 
  • 1 1/2 cups fresh corn kernels 
  • 1/2 tsp. salt 
  • 3 eggs 
  • 1/3 cup all-purpose flour 
  • 1/3 cup buckwheat flour 
  • 1 cup low-fat milk 
  • 2 Tbs. unsalted butter, melted, plus more for cooking 
  • 1/2 cup crumbled or shredded cotija or Monterey jack cheese 


Preheat an oven to 375°F.

Rub the chilies with olive oil and place on a rimmed baking sheet. Transfer to the oven and roast, turning occasionally, until blistered and soft, about 30 minutes. Let cool, then remove the skins, cores and seeds. Cut into 1/4-inch strips and set aside.

In a large fry pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and garlic and cook, stirring often, until the onion is softened, 5 to 8 minutes. Stir in the corn and salt and cook until the corn is just crisp-tender, 3 to 5 minutes. Stir in the roasted chilies and cook for 1 minute more. Transfer to a bowl.

In a blender, combine the eggs, all-purpose flour, buckwheat flour, milk and the 2 Tbs. butter. Blend until the batter is smooth, scraping down the sides of the blender as needed.

Heat an 8-inch nonstick fry pan over medium-high heat. Brush the pan lightly with melted butter and wipe out any excess with a paper towel. Lift the pan from the heat and pour 1/4 cup of the batter into the hot pan; immediately tilt the pan and swirl the batter to coat the bottom. Adjust the heat as you cook the crepe; it should set immediately, forming tiny bubbles. Cook the crepe until the edges are lightly browned and the surface looks dry, 1 to 2 minutes.

Using a wide spatula, turn the crepe over and cook for 1 to 2 minutes more. Spoon about 1/4 cup of the poblano mixture onto one-fourth of the crepe and top with about 1 Tbs. of the cheese. Fold the crepe in half over the filling, then fold in half again. Repeat with the remaining batter, poblano mixture and cheese. Serve immediately. Makes 8 crepes; serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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