December 3, 2013
from Chef Thomas Andresakes
I will admit that I am tired of the heavy focus on “food fusion” these days. Why can’t we just cook food how it was intended to be prepared, and keep our focus on proper cooking techniques? Well, I decided to try something against my own beliefs, and before I knew it Italian met Latin. I was experimenting with traditional crêpe Manicotti and ended up with Three-Cheese Jalapeno Crepes with Smoked Tomato Poblano Coulis. It turned out to be incredibly flavorful as well as extremely versatile because, ultimately, you can stuff the crêpes with anything you’d like. I was so thrilled with the results that I had to share my discovery with you. Enjoy!