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.
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.
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.
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.
Place all the ingredients in a blender and blend until smooth. Cover and refrigerate for about 30 minutes.
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.
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.
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.