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.
Batter:
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
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.
Filling:
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
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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