Every Thursday on the Good Food Blog we share a recipe from our archives.
Deborah Madison is the author of The Greens Cookbook and Local Flavors: Cooking and Eating from America’s Farmers’ Markets. She first shared this recipe for Masa Crepes with Chard, Chiles, and Cilantro on May 14, 2005.
Keep reading for the full recipe…
- 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
- 1 1/2 tablespoons light olive oil
- 1 large white onion, finely diced
- 1 or 2 jalapeno chilies, finely diced, seeds removed if you don-t want their heat
- 1 1/2 teaspoons dried Mexican oregano
- 2 garlic cloves, minced
- 1 heaping cup cilantro, chopped
- 2 or even 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
- Put all the ingredients for the crepes in a blender and blend until smooth, scraping down the sides once or twice as needed. Pour into a liquid measuring cup and set aside.
- Heat the oil in a large nonstick skillet. Add the onion, chilies, and oregano and cook over medium heat, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and cilantro and cook for a few minutes more, then add the chard and cook, turning the leaves occasionally until wilted. Season with salt to taste, and cook until the chard is tender, 4 to 5 minutes. Stir in the sour cream.
- Cook the crepes in a 8-inch skillet, stacking them up on a plate as you go so that they hold their heat. You should end up with about 10 crepes. With the prettier side facing down, spread half the crepe with the chard, add a little cheese, then fold them in half and again in quarters.
- To reheat in a skillet, film it lightly with oil over medium-high heat and add the crepes. Cook on both sides, the pan covered, until heated through, then serve.