Chile Rellenos Crepeladas

"I wondered if I could do a twist on classic Chile Rellenos that would be a little more healthy and easier to deal with that the traditional fried version.

Crepes came to mind as a interesting alternative to the batter fried eggy outside,so then I had to figure out an interesting stuffing inside.
I originally intended to use poblanos,but decided that the size and shape of cubanelles were more appropriate for rolling. They are stuffed with a mixture of mild locally produced Spanish cheese which is similar to ricotta and rolled into chili spiced crepes,then baked in smoky orange scented enchilada sauce and finished with a squirt of Mexican crema."

Ingredients:
-for the roasted peppers

12 cubanelle peppers
1 tablespoon canola oil
-for the crepes
1/4 teaspoon canola oil
2 tablespoons unsalted butter
1 cup flour
1/4 teaspoon salt
pinch cayenne pepper
1 1/2 cups whole milk

3 large eggs
-for the cheese filling
1 pound fresh Spanish cheese (Quesito El Establo)
or 1 pound whole milk ricotta,drained of excess liquid in a fine mesh strainer set over a bowl.
2 large eggs
1/4 cup fresh cilantro,chopped
zest of 1 large lemon or 2 limes
1/4 teaspoon fresh ground black pepper
-for the enchilada sauce
1 28 oz. can low sodium enchilada sauce
zest of 1 orange
1 chipotle pepper in adobo,finely minced
-to finish
4 oz. mexican crema or sour cream thinned with 1 tablespoon fresh lime juice
1 head romaine lettuce,chopped 
2 avocados,pitted,skin removed and sliced
fresh lime juice to dress
salt and pepper to taste

Method:

Preheat the broiler and line a baking sheet with aluminum foil.Rub the cubanelles with canola oil and arrange on the baking sheet. Broil on all sides until blackened and blistered.Remove peppers to a large bowl and cover with plastic wrap for 10 minutes to ease removal of skins. Remove skin and carefully cut a slit down the length of the peppers.Remove the stem and seeds and open each pepper so it is flat.

Set aside seeded peppers on a plate.

Heat a 9 inch nonstick skillet with 1/4 teaspoon of canola oil on the stove over lowest heat setting for 10 minutes.

While the skillet is warming melt 2 tablespoons of butter over medium heat and allow to cool slightly.

Mix 1 cup flour,1/4 teaspoon salt and a pinch of cayenne pepper in a medium bowl.

In a large measuing cup,add 1 1/2 cups milk and whisk in 3 eggs until combined.

Add half of milk mixture to dry and whisk until smooth. Add butter and whisk until incorporated.Whisk remaining milk mixture until smooth. Using this method will insure lump free crepes.Wipe pan out with a paper towel leaving a thin layer of oil all over the inside of the pan. Increase heat to medium. After a minute,test a teaspoon of the batter to see if it cooks properly,adjusting heat as necessary to so test mini crepe is neither too light or too dark.

Using a 1/4 cup measure,pour batter into pan and immediately swirl to evenly coat with a thin layer of batter.Cook crepe until the edges begin to brown,@ 1 minute,then slide a rubber spatula round the edges of the crepe,grasp edge of crepe with your fingertips and flip. Cook about another minute until lightly spotted on bottom. Transfer to a wire rack to cool and then stack on a plate. Repeat with remaining batter. You will only need 12 perfect crepes for this recipe.Set aside.

In a large bowl,combine cheese,2 large eggs,1/4 cup fresh chopped cilantro, 2 teaspoons grated lemon or lime zest and black pepper.

Lay a one cubanelle pepper flat in the center of each crepe,top with 2 tablespoons of cheese mixture and roll up.
Repeat with the rest of the crepes.

Open a 28 oz. can of low sodium enchilada sauce warm in a small sauce pot over medium heat with zest of one orange and 1 minced chipotle pepper in adobo until just warmed through. Spoon a thin layer of sauce into 4 individual baking dishes. Lay 3 of the filled crepes,seam side down on top of the sauce in each baking dish and enough enchilada sauce to cover.Bake in a 350 degree preheated oven for @ 40 minutes.

Alternately,you could use a 9x13 inch baking dish to bake all 12 filled crepes,but it will be more complicated to serve.

Finish the dish by filling a squeeze bottle full of mexican crema or sour cream thinned with 1 tablespoon fresh lime juice and squirt just enough on top of each serving to garnish.
Serve with a simple salad of chopped romaine lettuce and fresh avocado with a squeeze of lime juice,salt and pepper to taste.

Yields 4 servings