Crepes Stuffed with Poblano Chiles and Spinach
1 cup polenta -- or finely ground cornmeal
1/4 teaspoon kosher salt -- or sea salt
1/8 teaspoon ground cayenne pepper
1 cup water
3 fresh green poblano chiles -- cored and seeded
3 teaspoons chile oil
1 1/2 teaspoons water
3 cups spinach -- packed, washed, and dried fresh
3/4 cup ricotta cheese
3/4 cup Monterey jack cheese -- grated
1/8 teaspoon salt
1 teaspoon crushed red pepper flakes to taste
Freshly ground black pepper to taste
1 1/2 cups Monterey jack cheese -- grated
Cholula Hot Sauce or other Mexican hot sauce
Combine the polenta, salt, and cayenne in a medium-size bowl. In a separate bowl, beat the eggs with the water until well blended. Make a well in the center of the dry ingredients and add the egg mixture slowly, beating constantly with a fork or whisk to avoid lumps. (The mixture will be thin.)
Lightly grease a large skillet for the first batch of crepes only; after that the surface will be well primed. Warm the skillet over medium-low heat, then pour a little more than 2 tablespoons of the batter into the skillet for each crepe. Smooth the crepe batter with the back of a spoon to form circles 5 inches in diameter. Cook on one side only just until top of the crepe is set. Transfer cooked side down to cool on a sheet of waxed paper , and repeat, until all the batter has been used. You should end up with 16 to 20 crepes, which can cool while you make the filling.
Quarter the poblanos and place in a food processor along with the chile oil and water. Blend until peppers are finely chopped. Add the spinach and process again until the mixture is well blended. Turn the vegetable mixture out into a medium-size bowl and add the cheeses, eggs, and seasonings. Mix well, adjusting salt and pepper to taste.
Preheat oven to 350. Spread approximately 2 to 3 tablespoons of the vegetable mixture along the center of each crepe. Roll up the crepe and place seam side down in a lightly greased 9 by 13-inch ceramic baking dish. Nestle the crepes closely together in one layer Top with the 1 1/2 cups Monterey jack cheese. Sprinkle generously (but do not soak) with hot sauce. Bake for 25 minutes. Serve with hot sauce on the side. The crepes are easy to make; the entire dish can be assembled in about 40 minutes.