*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, April 20, 2024 6:33 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Vegetarian » Corn Crepes With Goat Cheese Stuffing In Mole
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Corn Crepes With Goat Cheese Stuffing In Mole recipe to your favorite Save to favorite   Discuss Corn Crepes With Goat Cheese Stuffing In Mole recipe Write a comment   Print Corn Crepes With Goat Cheese Stuffing In Mole recipe Print this recipe   Email Corn Crepes With Goat Cheese Stuffing In Mole recipe to friend Email this recipe
  Corn Crepes With Goat Cheese Stuffing In Mole
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 193
Ingredients:

MMMMMFILLING

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
Salt to taste
Melted butter

MMMMMTO ASSEMBLE

18 Corn crepes
1 qt Mole Poblano Sauce, approx

MMMMMGARNISHES

Sour cream
Cilantro sprigs
Instructions:
* 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
Rate this recipe:  
Featured Recipe
» Apple-Cinnamon Baked French Toast
Category: Breakfast
Hits: 192
Rating:rating: (4)(4)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com