FILLING
1 lb goat cheese, fresh, white
3 eggs
1 2/3 cup corn kernels, fresh
1 2/3 cup nopalitos, diced/cooked *
1/2 cup golden raisins
1/2 cup pine nuts, lightly toasted
2 tbsp green chilis, diced
1 salt to taste
1 melted butter
TO ASSEMBLE
18 corn crepes
1 qt mole poblano sauce, approx
GARNISHES
1 sour cream
1 cilantro sprigs
A Recipe for
Corn Crepes With Goat Cheese Stuffing In Mole
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
This Recipe for Corn Crepes With Goat Cheese Stuffing In Mole is one of thousands in the Recipes-to-go Cheese Cookbook.
Food is an important part of a balanced diet. |
| Fran Lebowitz |
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Food Tip |
This is a recipe for Corn Crepes With Goat Cheese Stuffing In Mole from the recipe cookbook of Recipes-to-go (Cheese)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
An empty belly is the best cook. |
| Estonian Proverb |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
* 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 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.
Source: "The New Vegetarian Epicure" by Anna Thomas
Serves: 8
Corn Crepes With Goat Cheese Stuffing In Mole Recipe brought to you by Recipes To-Go