Corn And Cheese-Stuffed Crepes With Poblano Cream

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Butter for greasing the baking dish

3/4 cup whole milk

2 large eggs

1 large egg yolk

1/2 cup all purpose flour

3 tablespoons melted unsalted butter, slightly cooled

1/2 teaspoon salt

2 tablespoons (1/4 stick) unsalted butter

3/4 cup chopped onion

2 poblano chiles, charred, peeled, diced

1 cup heavy whipping cream

2 1/2 cups finely grated mozzarella cheese

1 cup fresh corn kernels (from 1 ear of corn)

1/2 cup Mexican crema or sour cream

Chopped fresh cilantro, for garnish

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