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. We love the pathiri, but it is a process. This version green chile and crepes is easier and is actually a different dish in both flavor and texture. Instead of dipping and stacking the crepes, individual crepes are stuffed with ricotti, green chile, cheese and a couple of secret ingredients then topped with more green chile and cheese. I mean…how can one use too much cheese?
This crepe dish 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.
As with any crepe dish, the most time consuming part is making the crepes. I would suggest making the crepes a day or two beforehand. You’ll get more crepes than you need, but that’s o.k..when you go to the Herb Crepes recipe you find several different suggestions on how to use them.
Herb Crepes with Roasted Green Chile
Oregano flavored crepes stuffed with vegetarian proteins and smothered with roasted green chile and cheese. A lighter, easier and quicker to make version of my Green Chile Pathiri.
"*" See Kitchen Notes for more information and related links.
- 4 herb crepes Link to recipe in Notes)
- 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 to medium cheddar cheese*, grated
- 4 ounces extra firm tofu*, crumbled
- 8 ounces ricotta*, drained of excess liquid
- ¼ tsp. green chile spice mix*
- Preheat the oven to 350° F.
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.)
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.
- In a small bowl, combine the crumbled tofu, ricotta, and green chile spice mix. Mix well.
- Grate the cheddar cheese.
- Lightly oil the bottom of a baking dish that is almost as wide as the width of a crepe.
- 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.
Repeat with 3 more crepes.
Arrange the 4 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.
Bake @ 350° F for 15 minutes. Lower temperature to 325° F and bake for 10 more minutes.
Roasted 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 use both red and green New Mexico roasted chiles, a mix of medium and hot for a spicy ending.
Tofu – The secret ingredient! The ricotta:tofu ratio of 2:1 is quick sufficient in masking the tofu from anti-tofu eaters. However, you can eliminate the tofu and just use 12 ounces of ricotta.
Ricotta – I don’t like soggy crepes so I recommend goat milk ricotta which has less liquid than most ricotta. If the ricotta that you choose is soft and has a lot of liquid, be sure to drain it.
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.
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.
If you like this green chile crepe dish then you will enjoy these other chile and crepe recipes:
Dear MJ! Complete composition ticks all our favorite boxes. Thank you very, very much 🙂
What can I say MJ, your crepes look divine!! That’s about the best savory crepe I could imagine, you can never go wrong with green chile and melted cheese!!
Thanks Jan! “you can never go wrong with green chile and melted cheese!!”- spoken like a true New Mexican. 🙂
MJ, what a wonderful dish! Crepes are such a special dinner and that green chili filling sounds amazing. I have to look for the green chili powder!
Thanks Kelly! Anything with green chile sounds amazing, doesn’t it? 🙂
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.
Thanks Susan! I hope you enjoyed them! WE love them!
YUM!!
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.
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.
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!
Have you published a cookbook?
Send info or contact info.
I want to buy several.
Maria, I do wish I had published a cookbook, but unfortunately I haven’t YET. 🙂 Thank you!
Now these are crepes I would be all over, love the savory side to this recipe. They look delicious! Hugs, Terra
Thanks so much Terra! Hope you’re doing well!
Crepes are such a versatile meal and these ones look so very inviting and tasty! Pinned!
Totally agree! Love making crepes!
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.
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.
I bet this would be good fro breakfast, nice dish to start a day with a bang
Definitely would make a great breakfast! Thanks Raymund!
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!
You are most welcome April! Thanks for the sharing!
Looks delicious and I am in for digg in. , thanks for sharing with Hearth and soul blog hop pinning and tweeting.
You are most welcome and thanks for all of the sharing!
What a creative way to use crepes – they look fantastic and so tasty!
Thanks so much Amy!
My husband would love these! I haven’t made crepes, but I think it’s time to give it a try.
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!
Love love love crepes in every form and with every filling!!! This filling is really something new, I’d love to try it.
Thanks so much Adina!
Oh I want these right away for my breakfast!!! Crave!
Thanks so much Taruna!
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! 🙂
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!
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!!!
You can always just use all ricotta. Thanks so much Carol!
These look delicious. I need to get a green chili fix so I may try these.
Thanks Debra!
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.
Thanks Evelyne! Nothing boring about this meal. 🙂
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!
Thanks so much Abbe! Didn’t know you were also a chile head. 🙂 YAY!
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…).
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. 🙂
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.
Send them on over! It’s easy to double and triple and quadruple the recipe you know. 🙂 Enjoy and thanks for pinning!!
This looks like such a delightful dish! Just loaded with flavor and goodness. Very creative — thanks so much.
Thanks so much John!
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.
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!!!
You are the queen of chile, MJ! These crepes are really delicious and special with green chile.
Thanks so much Angie!!!
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
Thanks so much Tamara! I had to call it a secret because Bobby’s not a big tofu fan. 🙂