Experiment with crepe ingredients of your choice: one serving suggestion is shown in the photo at right.

Here are the recipes for the Roasted Poblano Salsa and the Pico de Gallo:

Pico De Gallo

YIELD: 6 CUPS

36 oz. fresh tomatoes, seeded, diced
3 oz. onion, finely diced
1½ oz. fresh cilantro leaves, coarsely chopped
3 Tbsps. fresh jalapeno peppers, chopped
1½ tsps. salt
¾ tsp. black pepper

Roasted Poblano Salsa

Yield: 12 cups

1. For the pico de gallo: In a bowl, lightly mix ingredients until combined. Cover and reserve until needed for service.

84 oz. canned whole plum tomatoes, undrained
10 oz. roasted poblano chilies, stemmed, seeded (~1 lb. 4 oz. raw)
9 oz. grilled onion slices (~ 12 oz. raw)
1 ½ oz. cilantro leaves 3
Tbsps. sugar
1½ oz. pickled jalapenos, chopped
1½ tsps. salt 1½ tsps. dried oregano
¾ tsp. ground cumin ½ tsp. black pepper

For the salsa: In a blender container, process salsa ingredients until smooth. Cover and reserve.

Pico de Gallo and Roasted Poblamo Salsa recipes and photo from The Texas Beef Council