Roast poblano chile over an open flame until charred on all sides.

Place charred poblano in a covered bowl to steam, then peel off the skin.

Blend the peeled poblano into a smooth puree.

Whisk together flour, eggs, milk, and water in a bowl.

Add salt, olive oil, and poblano puree to the batter and mix until smooth.

Heat a lightly oiled skillet over medium heat.

Pour 1/4 cup of crepe batter onto the skillet and swirl to form a thin circle.

Cook for a few minutes, then flip and cook the other side.

Repeat to make remaining crepes and stack them on aluminum foil.

Heat canola oil in a deep skillet.

Add chopped bell peppers, red onion, and roasted corn to the skillet.

Season with salt, red chili powder, and Taco Bell seasoning.

Stir and cook until the vegetables are softened and fragrant (15-20 minutes).

Roast and peel another poblano chile.

Blend the roasted poblano with soaked cashews, garlic, cilantro, green onions, jalapenos, salt, water, and lime juice until smooth.

Taste and adjust the seasoning of the cashew-poblano sauce.

Preheat oven to 350F (175C).

Spread a thin layer of cashew-poblano sauce in a baking dish.

Fill each crepe with 1-2 tablespoons (or more) of the vegetable mixture.

Roll the crepes tightly and place them seam-side down in the baking dish.

Top with more cashew-poblano sauce.

Garnish with fresh red onions, bell peppers, and green onions.

Bake in the preheated oven for 12-17 minutes, or until warmed through.

Serve immediately.