Crepes are a cousin of the enchilada, says Mexican chef Pati Jinich. A vestige of French intervention in Mexico, crepes are now considered classics of Mexican gastronomy. (Above) Jinich’s crepe enchiladas with corn, poblano chiles and squash in an avocado-tomatillo sauce.
Courtesy of Houghton Mifflin Harcourt
For an “authentic” Cinco de Mayo meal, why not cook up crepes?
¿Que qué?! You ask. Hear me out.
Crepes are a hallmark of French cuisine. And in the 1860s, French forces invaded Mexico. They came, they conquered, they cooked — then they got kicked out. Today’s Cinco de Mayo holiday commemorates the day in 1862 when a badly outnumbered Mexican army …