French Inspired Poblano Crepe ‘Enchiladas’ Recipe

To roast the poblano for the crepes, place one directly over a stove top burner set to high flame. Let it sit for about 30 seconds, then keep flipping it with tongs until it's charred on all sides.

Once charred, transfer the poblano to a bowl and cover it tightly to let it steam. After a few minutes, uncover and peel off the skin using your hands.

Cut the peeled poblano into big pieces and transfer to a blender. Blend until it forms a smooth paste.

In a large bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine them.

Add the salt and olive oil to the batter base and stir until smooth. Fold in the poblano puree.

Warm a flat skillet and spray it with a little oil. Once hot, add 1/4 cup of batter and swirl the pan around, or use a flat spatula, to create a thin, circular crepe.