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