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1
Grease a 13-by-9-by-2-inch glass baking dish with butter.
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2
Set aside.
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3
For the crepe batter: Place all ingredients in a blender and process until smooth.
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4
Let the batter stand for 30 minutes to allow any bubbles to settle.
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5
Preheat oven to 350 degrees F.
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6
For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
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7
Add the onions and cook until translucent, about 4 minutes.
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8
Add the poblano chiles and cook for 1 minute to blend flavors.
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9
Add the heavy cream and bring to a boil.
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10
Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes.
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11
Cool mixture slightly then transfer to blender and process until smooth.
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12
Season the poblano sauce with salt and pepper, to taste.
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13
Return the sauce to the same skillet and keep warm over low heat until ready to serve.
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14
Heat a 10-inch-diameter non-stick skillet over medium-high heat.
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15
Brush the pan with oil (or spray with non-stick cooking spray).
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16
Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter.
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17
Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds.
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18
Transfer to a plate.
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19
Repeat with the remaining batter.
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20
Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish.
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21
Cove the pan with foil and bake until cheese melts, about 15 minutes.
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22
To serve: Arrange the crepes on a platter and pout the sauce on top.
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23
Garnish with corn kernels, Mexican crema and chopped cilantro.
