
Masa Crépes with chard, chiles, and cilantro

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This started out as a Mexican budin, a casserole so dense with tortillas, sour cream, and cheese that in the end it was simply too rich, even for me. But as I love the flavors of the various elements, I put them into these lighter corn crepes and, if supper is very informal, I let each person fill his or her own. Otherwise, I fill them and heat them in a skillet or the oven. For a vegan version, use corn tortillas in place of the crepes and nondairy cheeses. Serve these crepes with black beans, a dollop of sour cream, and something fresh, such as slivered jicama and cucumbers with lime and chile. An unoaked wine such as Domaine Chandon's sparkling wine or a slightly chilled Beaujolais would make a refreshing, informal match for these crepes.
ingredients
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serves: 4
THE CREPES:
3 eggs
1 1/2 cups milk
1/2 cup masa harina, roasted corn flour, or fine cornmeal
1/2 cup flour
1/2 teaspoon sea salt
3 tablespoons melted butter or oil
THE CHARD FILLING:
1 1/2 tablespoons light olive oil
1 large white onion, finely diced
1-2 jalapeno chiles (finely diced, seeds removed if you don’t want their heat)
1 1/2 teaspoons dried Mexican oregano
2 cloves garlic minced
1 cup (heaping) cilantro, chopped
2-3 big bunches of chard (any color, stems removed, leaves roughly chopped)
sea salt
1/3 cup sour cream, plus extra for serving
1 cup grated cheese, such as Oaxacan string cheese, queso blanco, Jack, or Muenster
Servings Per Recipe: 4
Amount per Serving
Calories: 514
- Total Fat: 34.6 g
- Saturated Fat: 17.9 g
- Trans Fat: 0.4 g
- Cholesterol: 200.3 mg
- Sodium: 669.9 mg
- Total Carbs: 33 g
- Dietary Fiber: 2.5 g
- Sugars: 7.4 g
- Protein: 19 g
preparation

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