Photo: Charles Deluvio
Buckwheat Crepes with Corn and Roasted Poblano Chilies
13 ingredients
openrecipes
Originating in the western French region of Brittany,
Estimated Nutrition (whole recipe, rough)
1156
Calories
39g
Protein
51g
Fat
139g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- or Monterey jack cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes