Charred Poblano Corn Crepes {Dairy Free}

I’d say as a parent one of the hardest things is saying “no”. 

Once is fine. Twice I can even deal with. But it is the constant, all day, every day full of no’s is exhausting. (!!!!)

“Can I have a piece of candy” (at 7:30am)  “No”.

“Can I take my shoes off at the park”   “No”.

“Can we have pizza for dinner” (again)   “No”.

“Can we watch a movie”   “No”.

I mean those suckers know how to wear you down to the point that you start second guessing yourself and your no’s. Am I being too harsh? Maybe I should just let them watch a movie, I mean they’ll stop talking to me if I do?!

This is the inner dialog that I have with myself on a daily basis. But then I think, this is my job. To sculpt these children into people that other people want to be around. Not a couple of candy-eating, dirty-feeted monsters that no one wants to touch with a ten-foot pole.

To celebrate my totalitarian form of parenting I thought I’d share with you a recipe for a civilized, proper dinner that celebrates the end of summer in all its glory that my children inevitably got their chance to say “No” to. Which in response I got to say, “Good, more for me”.

Charred Poblano Corn Crepes {Dairy Free}

I like to serve these savory crepes as a light meal with a plate of fresh tomatoes, avocado, and thinly sliced red onion drizzled with olive oil, lime juice, and a generous sprinkling of salt and pepper.

• Yield: 8 1x

Scale 1x2x3x

Ingredients

• 1 large poblano chile
• 1 ear sweet corn, shucked
• 2 large eggs
• 1 1/2 cups unsweetened almond, soy milk (or whole milk)
• 1 cup all-purpose flour
• 1/4 cup chopped chives
• 1 teaspoon chili powder

Instructions

1. To char the poblano you can place on an outdoor grill over a medium flame and turn every few minutes until the skin is blackened. You can also char it over a gas stove, under the broiler, or in a grill pan.
2. After the poblano is nicely charred all over let sit a few minutes until it is cool enough to handle. Then peel off the blackened skin and remove the core and seeds. Chop, and set aside.
3. Remove the kernels from the corn by slicing off the bottom to make an even surface then stand the corn upright and move your knife down the cob removing the kernels on all sides.
4. Place all the ingredients in a blender and blend until smooth. Cover and refrigerate for about 30 minutes.
5. Heat a medium nonstick frying pan or crepe pan over medium-low heat. Once hot add 1/4 teaspoon of vegetable oil and spread it around so it covers all the surfaces. Drizzle 1/4-1/3 cup of the batter into the pan and swirl it around so it covers the entire surface of the pan.
6. Cook until the edges are brown and the top looks almost dry, about 2-3 minutes. Use a rubber spatula to loosen the bottom and then flip and cook until crisp on the bottom, about another minute.
7. Remove to a plate and repeat with the remaining batter, placing a piece of parchment paper in between each crepe. Serve immediately with a tomato-avocado salad if desired.