Crepesadilla (crepe + quesadilla)

“Crepesadilla” is the name for a food that’s part “crepe” and part “quesadilla.” Like the quesadilla, the crepesadilla contains cheese and other fillings. Like the crepe, the crepesadilla is a folded pancake (without the tortilla).
 
‘Crepesadilla” has had only a handful of citations between 2007-2009, from several areas of America (Maine, New York, Texas).
 
   
Bistro Z (Tarrytown, NY)
Chicken Crepesadilla, Jack Cheese, Roasted Red Pepper, Tomato & Cilantro - 11
 
Fish Bones American Grill (Lewiston, ME)
Crepesadilla
Tender crepes filled with bay scallops, Maine shrimp and foraged wild mushrooms. Baked and drizzled with a Fontina cheese Mornay
     
The Chronicles of Ginnyman
The Day the Mexicans Stole My Car…
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SUCCESS!!! They were delicious. Wielding the power of spices from ‘Merka(thank you, parents) I was able to make my own taco seasoning that was damned tasty. The only weak point was the substandard cheese, which is sadly the only thing available at the supermarket. Oh well. Crepesadillas were a blinding success, none the less.
Posted on Sunday ~ January 21, 2007
     
Domestic Left
Monday, October 20, 2008
Fruits of autumn
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I was in a crepe-y mood on Sunday, I guess — I made regular, sweet crepes for breakfast and then savory buckwheat crepes for dinner (using the recipes in my prized 1997 edition Joy of Cooking). For the kids, I made “crepesadillas” — crepes folded in half and filled with cheddar cheese, baked in a griddle until the cheese melted.
 
Dealing in Subterfuges
Tuesday, March 10, 2009
Sandra, I toast ya, put fear in your heart/ Fuck up the party before it even start . . .
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They were strangely crepe like, which, while not pleasant on the pallate, was nice in that it meant we could call them “crepesadillas. . .
 
. . .which, after we ate them, quickly became “crapsadillas.” I have to defer the description on this one to my guests/commenters, because a weird phenomenon happened: those of us who ate them right off the stove hated them.
       
Austin (TX) American-Statesman
Five Austin crepe escapes
From a simple base of milk, flour and eggs, a new wave of places to make memories. Sometimes with strawberries.
By Mike Sutter
AMERICAN-STATESMAN RESTAURANT CRITIC
Wednesday, June 24, 2009
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The chicken `CrepeSadilla’ ($5.95) was modeled after a Tex-Mex quesadilla.
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Crepes Mille, a trailer at South Congress Avenue and West Gibson Street.