Corn-masa crepas with Mexican flavors (Crepas a la Mexicana) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 110) by Rick Bayless

  • spinach
  • buttermilk
  • Monterey Jack cheese
  • cilantro
  • corn on the cob
  • heavy cream
  • crème fraîche
  • epazote
  • masa harina
  • zucchini
  • poblano chiles
  • white onions
  • Chihuahua cheese
  • EYB Comments

    Can substitute cilantro for epazote, any melting cheese for Chihuahua cheese; crème fraîche, sour cream, or plain yogurt for buttermilk; and crème fraîche for the book's "Thick cream" specified in this recipe. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted poblano cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for epazote, any melting cheese for Chihuahua cheese; crème fraîche, sour cream, or plain yogurt for buttermilk; and crème fraîche for the book's "Thick cream" specified in this recipe. See recipe for variations.

  • Breadcrumbs on November 24, 2010

    p. 110 - Note this recipe is NOT easy to find in the book's index

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