Recipe - Corn Crepes With Goat Cheese Stuffing In Mole Poblano

FILLING
1 pound Goat cheese, fresh, white
3 Eggs
1 2/3 cup Corn kernels, fresh
1 2/3 cup Nopalitos; minced /cooked *
One half cup Golden raisins
One half cup Pine nuts; lightly toasted
2 tablespoon Green chilis; minced
Salt to taste
Melted butter

TO ASSEMBLE
18 Corn crepes
1 qt Mole Poblano Sauce; approx

GARNISHES
Sour cream
Cilantro sprigs

* if nopalitos can't be found, use minced 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 envelopestyle 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 One half 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 810 as a main course, 1820 as little dish in a series of courses.

Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MMRecipes Digest V3 #267

Date: Sun, 29 Sep 1996 23:55:33 +0000

From: Linda Place placel@worldnet.att.net