Herb Crepes with Roasted Chile

Herb crepes with roasted chile (red and green), pinon nuts and cheese #chile #crepes @mjskitchen | mjskitchen.com

These Herb Crepes with Roasted Chile are a modified and simplified version of the green chile pathiri that I introduced a couple of years ago.  Last weekend I was planning to make the pathiri, but got started late and decided to take a shortcut.  Instead of dipping and stacking the crepes, I made individual crepes using roasted chile, pinon nuts (pine nuts), cheddar cheese, ricotta, and a secret ingredient.  Even though many of the same flavors were there, these crepes were quite different from the pathiri.  They were lighter, quicker to make, had a different texture, and some added flavors.

These herbs crepes with roasted chile can stand alone as a delightfully delicious vegetarian meal.  However, if you want more, just add a side salad or some pinto or black beans.

Herb crepes with roasted chile (red and green), pinon nuts and cheese #chile #crepes @mjskitchen | mjskitchen.com


Herb Crepes with Roasted Chile Recipe

Recipe Author: MJ of MJ’s Kitchen

Makes 14-15 herb crepes and other ingredients for 6 green chile crepes
Crepes – Prep and Cook time 1 hour
Chile Crepe assembly – 15 minutes
Bake time – 25 minutes

Making the Herb Crepes

This crepe recipe makes 14 – 15 herb crepes.  Therefore, you will have leftovers for another meal.

Crepe Ingredients

3 eggs
1/3 cup whole wheat flour, sifted
2/3 cup unbleached flour, sifted
1/8 tsp. salt
1 ½ cups milk
½ tsp crushed, dried Mexican oregano
Butter or margarine or oil (to lightly coat the crepe pan before adding the crepe batter)

Crepe Directions

  1. Whisk the eggs in a large bowl.
  2. Sift the flour, salt and oregano into a small bowl. Whisk to combine.
  3. Add 1/3 of the flour mixture to the eggs and whisk.
  4. Add some of the milk, whisk, more flour, whisk, more milk, whisk. Continue until all of the flour and milk have been incorporated into the eggs.
  5. Let rest for about 30 minutes. (While the crepe batter is resting, prepare the ingredients for the chile crepes.)
  6. To cook the crepes, slowly heat a crepe pan or 8 to 10 inch, nonstick skillet over medium low heat. When hot, coat with a touch of butter.
  7. Add a scant 1/3 cup crepe mixture to the pan and gently swirl to coat the pan with batter. (If the pan is too hot, the crepe mixture will sizzle and splatter. Turn the heat down a bit.)
  8. Cook for 45 to 60 seconds until light brown. Flip and cook about 30 seconds or until crepe starts to puff and brown on the other side.
  9. Place on a paper towel and cover to keep warm. (I use a tortilla warmer with a paper towel inside. It works great.)

The crepes can be made up to 3 days in advance and refrigerated until ready to use.

Ingredients for roasted green chile crepes

The following ingredients are enough for 6 crepes.

6 herb crepes*
6 – 8 whole roasted green chile pods*, stems and seeds removed. Tear into 1 inch wide strips then cut each strip in half.
¼ cup chopped green chile (for the topping)
3 Tbsp. toasted pinon (pine nuts)
½ cup, diced red onion
1 ½ cup mild cheddar cheese, grated
4 ounces extra firm tofu*, crumbled
8 ounces ricotta*, drained of excess liquid
¼ tsp. green chile spice mix*

Cheddar Cheese – You’ll need about 1 Tbsp. for the inside of each crepe. The remaining cheese will be used to top the crepes.  You can always add more if you want them really cheesy.

*See Kitchen Notes.

Assembly and Bake Instructions

  1. Preheat the oven to 350° F.
  2. Toast the pinon nuts – Heat a small heavy skillet over medium-low heat.  Add pinon nuts.  Slowly toast, stirring occasionally until lightly toasted. (Pinons do tend to stick to the pan more than other nuts so flipping them for an even toasting doesn’t always work. You’ll need to use a heat proof spatula of some type.)
  3. Prep the roasted chile – Cut each chile pod in half, then tear lengthwise into 1 inch wide strips.  Or, if you want, you can just chop the chile.
  4. In a small bowl, combine the crumbled tofu, ricotta, and green chile spice mix. Mix well.
  5. Grate the cheddar cheese.
  6. Lightly oil the bottom of a baking dish that is almost as wide as the width of a crepe.The assembly of green/red chile crepes
  7. Place a crepe in the bottom of the baking dish. Scoop 2 generous tablespoons of the ricotta mixture on half of the crepe, top with some of the onion, and pine nuts. Lay several pieces of chile on top, then add about 1 tablespoon of cheddar. Fold the crepe in half.
  8. Repeat with 5 more crepes.
  9. Arrange the 6 crepes by overlapping them in a row. Top with the remainder of the cheese and the chopped chile and remaining onions if you have any.
  10. Bake @ 350° F for 15 minutes.  Lower temperature to 325° F and bake for 10 more minutes.



Herb crepes with roasted chile (red and green), pinon nuts and cheese #chile #crepes mjskitchen.com


Kitchen Notes

Number of crepes – Because it is just the two of us, I assemble 4 crepes which makes a meal for Bobby and me.  Then in a couple of days, I’ll use the remaining ingredients and two of the crepes for a light lunch.  If you need more than 6 green chile crepes to feed your family, then just increase the amount of ingredients proportionally.  You’ll have plenty of the individual crepes already made.

The Chile – You can use any type of roasted chile – red or green, New Mexico chile or other.  If you want to go totally mild, just use roasted sweet bell peppers. Afterall, there is nothing quite like the flavor of a roasted pepper.  For this particular batch, I used both red and green New Mexico roasted chiles.  The red was medium in heat and the green was mild, yielding a bit spicy, but not too spicy of a dish.

Tofu – The secret ingredient!  Bobby couldn’t even tell there was tofu in the dish.  The ricotta:tofu ratio of 2:1 was quick sufficient in masking the tofu and being able to sneak into a dish.  However, you could eliminate the tofu and just use 12 ounces of ricotta.

Ricotta – For this batch of green chile crepes I used a goat milk ricotta which has less liquid than most ricotta I’ve used.  If the ricotta that you choose is soft and has a lot of liquid, be sure to drain it.  Too much liquid in the ricotta will make the crepes soggy on the bottom and you don’t want that.

Green Chile Spice Mix – If you don’t have any of the spice mix, then season the ricotta/tofu mixture with a bit of salt and pepper, some red or green chile powder and garlic powder.


If you like these Herb Crepes with Roasted Chile then you probably will enjoy these other chile and crepe recipes:

Stacked Crepes with Roasted Red and Green Chile

Green Chile Pathiri with Pinon and Queso Fresco


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50 Responses to “Herb Crepes with Roasted Chile”

  1. susan | the wimpy vegetarian March 9, 2017 at 9:13 am #

    I think I’m looking at dinner for tonight! These look so so good. I saved this post about a year ago, and have intended making them since then.

    • mj March 11, 2017 at 10:38 am #

      Thanks Susan! I hope you enjoyed them! WE love them!

  2. Asmita June 2, 2016 at 7:05 am #


  3. Rach's Recipes April 13, 2016 at 1:10 am #

    I never tried anything like this before. This is a real winner and I’m definitely bringing it to my next dinner party. I had some chipotle hummus with it too. Thanks for sharing.

  4. Anna @ shenANNAgans March 30, 2016 at 10:18 pm #

    These savory crepes look super delicious, I admit to being rather lazy when it comes to making crepes / pancakes etc, but these, these I will indeed attempt making.

    • mj March 31, 2016 at 8:47 pm #

      I’m usually a pretty lazy cook, but crepes is an exception. One batch can be used for 2 – 3 meals so it’s worth it. Thanks!

  5. Maria March 20, 2016 at 6:27 pm #

    Have you published a cookbook?
    Send info or contact info.
    I want to buy several.

    • mj March 21, 2016 at 8:56 pm #

      Maria, I do wish I had published a cookbook, but unfortunately I haven’t YET. 🙂 Thank you!

  6. Terra March 19, 2016 at 4:07 pm #

    Now these are crepes I would be all over, love the savory side to this recipe. They look delicious! Hugs, Terra

    • mj March 19, 2016 at 4:58 pm #

      Thanks so much Terra! Hope you’re doing well!

  7. Katerina March 17, 2016 at 2:23 am #

    Crepes are such a versatile meal and these ones look so very inviting and tasty! Pinned!

    • mj March 19, 2016 at 4:57 pm #

      Totally agree! Love making crepes!

  8. Sissi March 16, 2016 at 2:15 am #

    One more gorgeous dish with roasted chile! I am tempted to buy the “unseasonal” green chile from the Turkish stall every time I see a new beautiful dish here… but I know it doesn’t have as much taste…. (though I suspect the producers of green housing them all year around anyway). I would love it for my breakfast today!!! Sadly no more roasted chile.

    • mj March 19, 2016 at 4:56 pm #

      Thanks Sissi!!! Sorry you’ve run out of chile! Here’s in New Mexico they say if you run out of chile you’re not a true New Mexican. Ha Ha.

  9. Raymund March 15, 2016 at 2:26 pm #

    I bet this would be good fro breakfast, nice dish to start a day with a bang

    • mj March 19, 2016 at 4:52 pm #

      Definitely would make a great breakfast! Thanks Raymund!

  10. April J Harris March 14, 2016 at 7:16 pm #

    MJ, this looks amazing! Your Green Chili Crepes look so light and fluffy and sound so flavourful too. Stumbled and will share. Thank you for being a part of the Hearth and Soul Hop. Hope to ‘see’ you again this week!

    • mj March 14, 2016 at 9:12 pm #

      You are most welcome April! Thanks for the sharing!

  11. swathi March 14, 2016 at 5:22 pm #

    Looks delicious and I am in for digg in. , thanks for sharing with Hearth and soul blog hop pinning and tweeting.

    • mj March 14, 2016 at 9:11 pm #

      You are most welcome and thanks for all of the sharing!

  12. Amy (Savory Moments) March 14, 2016 at 7:54 am #

    What a creative way to use crepes – they look fantastic and so tasty!

    • mj March 14, 2016 at 9:11 pm #

      Thanks so much Amy!

  13. Judy @Savoring Today March 14, 2016 at 7:50 am #

    My husband would love these! I haven’t made crepes, but I think it’s time to give it a try.

    • mj March 14, 2016 at 9:11 pm #

      I put off making crepes for years, but once I made them, I can’t stop. 🙂 Love them. Hope you give them a try Judy. Thanks!

  14. Adina March 13, 2016 at 3:13 am #

    Love love love crepes in every form and with every filling!!! This filling is really something new, I’d love to try it.

    • mj March 14, 2016 at 9:09 pm #

      Thanks so much Adina!

  15. Easyfoodsmith March 12, 2016 at 9:34 pm #

    Oh I want these right away for my breakfast!!! Crave!

    • mj March 14, 2016 at 9:09 pm #

      Thanks so much Taruna!

  16. Chgojohn March 12, 2016 at 9:03 am #

    These sound delicious, MJ.You really are creative in the kitchen. I am determined to find hatch chile this summer and I’ll be back looking for recipes. You know, if your rolled the crêpes instead of folding them, you’d have a truly original version of cannelloni. Talk about fusion cuisine! 🙂

    • mj March 14, 2016 at 9:08 pm #

      Thanks so much John! I love the idea of rolling the crepes. Did not know that was the original version of cannelloni! Great tidbit to know!

  17. Carol at Wild Goose Mama March 11, 2016 at 5:26 pm #

    Tofu give me a tummy ache, but this is such a lovely recipe I would come
    up with some kind of a substitute. Dang, you are a good cook!!!

    • mj March 14, 2016 at 9:07 pm #

      You can always just use all ricotta. Thanks so much Carol!

  18. Debra March 11, 2016 at 2:41 am #

    These look delicious. I need to get a green chili fix so I may try these.

    • mj March 14, 2016 at 9:06 pm #

      Thanks Debra!

  19. Evelyne CulturEatz March 10, 2016 at 6:52 pm #

    the dinner I am eating is suddenly boring, wish I could grab a few off the screen. Great idea to add herbs to the batter.

    • mj March 10, 2016 at 8:26 pm #

      Thanks Evelyne! Nothing boring about this meal. 🙂

  20. Abbe @ This is How I Cook March 9, 2016 at 9:18 pm #

    This one has me drooling! Love it and I am not kidding! Green chile is always in my freezer and crepes are one thing I’m actually good at making. Can’t wait until Sunday!

    • mj March 10, 2016 at 8:23 pm #

      Thanks so much Abbe! Didn’t know you were also a chile head. 🙂 YAY!

  21. Kelly @ Inspired Edibles March 9, 2016 at 5:50 pm #

    These sound insanely good MJ! You’re bringing crepes to a whole other level of civility with all of these delicious inclusions. I honestly think I would devour the whole casserole myself though (yikes) not very disciplined with this kind of food 😉 I should experiment though… my boys adore crepes and our most common variation is cheese, lime and sometimes nut butter 🙂 yours sound imminently more interested! (and so darn yummy…).

    • mj March 10, 2016 at 8:23 pm #

      Thanks Kelly! Bobby and I love crepes so much that we are always trying to find new ways to use them. Tomorrow I’m going to take the last 4 and cook with an egg inside for breakfast. 🙂

  22. Bam's Kitchen March 9, 2016 at 8:33 am #

    I see one huge problem with this recipe!!! You only made 4 crepes… seriously??? that would just be a starter for my boys. They love the chilis and they are on their way over so you better get cracking on that griddle.. LOL All kidding aside this is a deliciously unexpected twist to a crepe recipe and I must try this very soon… like quadrupling the recipe for sure.

    • mj March 10, 2016 at 8:21 pm #

      Send them on over! It’s easy to double and triple and quadruple the recipe you know. 🙂 Enjoy and thanks for pinning!!

  23. John/Kitchen Riffs March 8, 2016 at 6:34 pm #

    This looks like such a delightful dish! Just loaded with flavor and goodness. Very creative — thanks so much.

    • mj March 10, 2016 at 8:19 pm #

      Thanks so much John!

  24. Deb|EastofEdenCooking March 8, 2016 at 4:46 pm #

    I haven’t made crepes in years! This recipe is very appealing, I love the addition of oregano! Tofu is so underrated, the ricotta and chilies give it the flavor boost it needs.

    • mj March 10, 2016 at 8:19 pm #

      Bobby and I are both crepe lovers. We have then for breakfast, lunch and dinner. 🙂 Adding herbs to them makes a really nice savory crepe. I usually add rum to the breakfast crepes. 🙂 Thanks!!!

  25. Angie@Angie's Recipes March 8, 2016 at 11:57 am #

    You are the queen of chile, MJ! These crepes are really delicious and special with green chile.

    • mj March 10, 2016 at 8:18 pm #

      Thanks so much Angie!!!

  26. Tamara March 8, 2016 at 11:28 am #

    MJ, this looks fabulous! I’m pinning it for later… I still have some Hatch green chile in my freezer. 🙂 And we love the “secret” ingredient. #meatlessmondays

    • mj March 10, 2016 at 8:17 pm #

      Thanks so much Tamara! I had to call it a secret because Bobby’s not a big tofu fan. 🙂

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