Monday, July 9, 2012

Goat Cheese, Corn, and Sweet Potato-Stuffed Crepes (with Homemade Mole)

After living in Africa for two years, I can objectively say that this recipe kicks more ass than an abusive Ethiopian donkey owner. And I should know. Eat this now and eat it often.

For this recipe, you’ll need a quarter to a half batch of my (or your own) homemade mole recipe.

Prep time: 2 cocktails.

3 large eggs
1.5 cup whole milk
3/4 cup water
1/2 tsp salt
1 c white flour
1/2 cup masa harina
3 TBSP melted butter

Combine all in a medium-sized mixing bowl and whisk very well by hand or with mixer.

¼ cup corn or canola oil, divided
1 Anaheim pepper or 1/2 red bell pepper, chopped fairly small
2 medium sweet potatoes
1 cup fresh or frozen corn (don’t even think of using canned!)
6 ounces goat cheese (chevre), crumbled

Homemade mole, served warm

Bake the sweet potato in the oven or microwave until it's just soft when poked deeply with a fork (everybody loves a good deep poking, right?). Be very careful not to overcook it. When it cools a bit, cut it into 1/2-inch cubes.

Heat 2 TBSP of the oil in a small frying pan and heat over medium-high heat. Add potatoes and sauté until the edges become just a bit crisp, about 4 minutes. Add pepper and continue to sauté until peppers become just a tad softened, about 5-6 more minute. Add corn and remove from heat.

Once mixture has cooled enough so it won’t melt the goat cheese, stir it in as well.

To prepare the crepes, heat a nonstick frying pan over medium heat. Add a teaspoon or two of oil and ladle about ¼ cup of batter into the pan in a spiral motion. Now lift the pan and rotate it in the air to further spread out the batter. Remember crepes should be quite thin. Next, place about 3 TBSP of filling in one half of the crepe and once the bottom has just barely begun to cook to firmness, fold the unstuffed half over the filling to create a calzone-shaped crepe. If your timing is correct, the bottom of the crepe should be cooked almost to perfection, but the top will still be moist and will fuse to completely enclose the filling. Continue cooking another minute or so, then gently flip and cook a few more seconds until each side has just a kiss of golden color, but is still moist.

Remove from heat and place on a plate. If you’re making more than a few, I recommend turning your oven up to 150 and placing prepared crepes in there to keep them warm. Add another teaspoon or two of oil before preparing each additional crepe.

Once all your crepes are done, ladle some of the warm mole over the top. Delicious!

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