I don’t believe there’s any filling that doesn’t taste better in a crepe, whether it’s of the sweet variety or the savory. Though my guys are far more accustomed to fruit-filled crepes, they thoroughly enjoyed the poblano, kielbasa, corn, and red onion in these. Definitely a make-it-again recipe.

Poblano Corn Kielbasa Crepes

4 Poblano chiles

3 eggs

2/3 cup flour

1 cup milk

2 tbsp melted butter, plus a little extra for cooking crepes

1 tbsp olive oil

8 oz Polska Kielbasa sausage, chopped

1 medium-sized red onion, chopped

1-1/2 cups corn (I used shoepeg white corn)

1 cup Monterey Jack cheese

1) Preheat oven to 425 degrees

2) Place Poblano chiles on baking pan and roast 20 minutes until blistered

3) Meanwhile, to blender add eggs, flour, milk, and butter; blend 30-60 seconds until batter is smooth

4) Heat large skillet over medium; lightly brush skillet with butter; pour enough batter in pan to make 5″ diameter crepes; when crepes set and little bubbles form on surface, flip and immediately transfer to plate (you should end up with 14-16 crepes, though you can make larger ones if you prefer); set aside

5) Peel and seed roasted poblanos; slice into bite-sized strips

6) In large skillet over medium-high, heat olive oil; add kielbasa sausage and red onion and cook 5 minutes; add poblano chile and corn and cook 3 minutes; remove from heat

7) Assemble crepes as follows: divide sausage-poblano mixture evenly between crepes, spooning onto one half of each crepe; top with cheese; fold each filled crepe in half and again to form quarters; place on plates and immediately serve

Servings: 4