Corn crepes with goat cheese stuffing in mole poblano
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Goat cheese, fresh, white |
| 3 | Eggs | |
| 1⅔ | cup | Corn kernels, fresh |
| 1⅔ | cup | Nopalitos; diced/cooked * |
| ½ | cup | Golden raisins |
| ½ | cup | Pine nuts; lightly toasted |
| 2 | tablespoons | Green chilis; diced |
| Salt to taste | ||
| Melted butter | ||
| 18 | Corn crepes | |
| 1 | quart | Mole Poblano Sauce; approx |
| Sour cream | ||
| Cilantro sprigs | ||
Directions
FILLING
TO ASSEMBLE
GARNISHES
* if nopalitos can't be found, use diced small zucchini, lightly sauteed in a little butter and a drop of lemon juice Soften the goat cheese with a fork. Lightly beat the eggs and stir them thoroughly into the cheese.
Scald the corn kernels for about a minute, then drain them completely.
Stir together the cheese mixture, the corn kernels, and all the remaining ingredients except the melted butter. Taste, and add salt only if it is really needed.
To assemble and serve the crepes: Lightly butter a large baking sheet. Take one pliable crepe at a time and mound 2 rounded tablespoons of filling down the center of it, leaving plenty of room all around. Roll the crepe over the filling, folding in the sides envelope-style as you finish rolling it up. Fill and fold all the crepes this way. Arrange the crepes, seam side down, close together on the prepared baking sheet. Brush their tops lightly with melted butter. Bake the crepes for about 25 minutes at 350 degrees--they will be slightly puffed and golden brown.
Meanwhile, heat the mole to a simmer. Spoon about ½ cup of mole onto each plate, place one or two of the hot stuffed crepes on top of the mole, and garnish with a little dollop of sour cream and a few cilantro sprigs. Serve at once.
Serve 8-10 as a main course, 18-20 as little dish in a series of courses.
Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #267 Date: Sun, 29 Sep 1996 23:55:33 +0000 From: Linda Place <placel@...>