Side Pannel
Corn Crepes with Goat Cheese Stuffing in Mole Poblano
Corn Crepes with Goat Cheese Stuffing in Mole Poblano
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- ----------------------------------FILLING----------------------------------
- 1 lb Goat cheese, fresh, white
- 3 Eggs
- 1 2/3 c Corn kernels, fresh
- 1 2/3 c Nopalitos; diced/cooked *
- 1/2 c Golden raisins
- 1/2 c Pine nuts; lightly toasted
- 2 tb Green chilis; diced
- Salt to taste
- Melted butter
Directions
TO ASSEMBLE
18 Corn crepes
1 qt Mole Poblano Sauce; approx
GARNISHES
Sour cream
Cilantro sprigs
* 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
degreesthey will be slightly puffed and golden brown.
Meanwhile, heat the mole to a simmer. Spoon about 1/2 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.
18 Corn crepes
1 qt Mole Poblano Sauce; approx
GARNISHES
Sour cream
Cilantro sprigs
* 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
degreesthey will be slightly puffed and golden brown.
Meanwhile, heat the mole to a simmer. Spoon about 1/2 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.
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