Crepe Week is upon us!
After being completely underwhelmed by the Santa Fe Crepe at Cafe J and being inspired by Kirsten’s crepe experience in California to the point where I asked if we could have a whole week to celebrate them, I knew that I had to make things right.
Vendettas and grudges: They keep things moving.
So I present to you a Southwestern Crepe with Cilantro Pesto.
I know. I know. Act surprised. Like I could have gone any other route with this.
To start, you’ll want to get familiar with the America’s Test Kitchen crepe recipe we’re all using. Why? Because their crowd-tested, fail safe recipes are a great resource for cooks of all skill levels, and because they (how cool is this?!) offered to partner with us to celebrate #crepeweek.
With that in-mind, every crepe you see this week? Starts with this recipe. So live it and love it.
I’m a crepe novice (I’m 100% we made them in French class and at language immersion camp weekends) so I will be the first to admit that after suggesting a crepe week, I wanted to go hide under the bed and cry because we were going to be making OMG CREPES.
So if you’re thinking of doing the same, check yourself before you wreck yourself, kittens. Crepes are the next closest thing to a convenience food and just wonderfully glamorous when you slap them on a plate.
Things to remember (from ATK’s Good Book)…
Dress the part. Make sure the pan is uniformly heated through by letting it sit, with oil on low heat for about 10 minutes before you drain the oil and take your show on the road.
Use a plastic spatula to flip them and involve your fingers as well. Unless you do something idiotic like touch the pan, you will not get burned.
Organize your cooling area so that you can (1) cool the crepes appropriately (2) not lose your mind while doing it. This is also a great opportunity to use your baking/roasting rack that will not leave it totally filthy.
Now. To get to the toppings bit. Cilantro pesto is very simple.
Take that and put it in here.
And use your immersion blender (or pulverizer of your choosing) to make this happen.
And for your filling (I usually action the pesto first so that I can check it off of my list), you’ll want to get all of your ponies in the stable.
From there, get the butter and onions to play nicely. You know the drill. Probably hit the salt and pepper on an as-needed basis.
Add the flavor (garlic) and some heat (green chiles). Maybe the corn too, just for good measure.
And just a little bit later on, the
protein black beans.
Once everything is mixed and heated to your liking (give it a few), it’s probably time to start filling.
And add a bit of cheddar because no dish is complete without it, really.
Roll, top with your hard-earned pesto and voila, you have Southwestern Crepes with Cilantro Pesto!
Cilantro Pesto (adapted from The Homesick Texan)
- 1/4 c olive oil
- 1 T garlic (heaping), minced
- 1 bunch cilantro
- 1 jalapeno, stem removed, seeds intact
- 1/4 c nuts (Lisa and I use pecans, but you could do just fine with…walnuts)
- 2 T lemon juice
- Salt + pepper to taste
- Combine all ingredients in a cup/food processor/blender and immersion blend/food process/blend until smooth. Period. You’re done.
- 1 T butter
- 1 can green chiles
- 1 onion, diced
- 1 T garlic
- 3 ears corn, removed from cob
- 1 can black beans drained and rinsed
- Salt + pepper to taste
- Shredded cheddar cheese
- Melt butter over medium heat. Add onions and cook on medium-low for approximately 10 minutes
- Incorporate garlic and green chiles, stir for two minutes
- Add corn, and black beans. Cook for approximately 10 minutes or until tender and heated through
- To assemble the crepe, arrange ~1/3 cup of mixture in each crepe, toss in cheese and then roll. Yes, it’s sort of like an enchilada
- To serve, top with dollop cilantro pesto
And be sure to keep the party going with Jeanne’s Lemon Cream Crepe Cakes for Two, Kirsten’s Tuscan Crepes (there’s a giveaway involved!), and Megan’s Grand Marnier Berry Crepes (again, more free things!).
Sweet or savory crepes?