Title: Corn Crepes with Goat Cheese Stuffing in Mole
Categories: Vegetarian
Yield: 8 Servings

FILLING
1	lb	Goat cheese, fresh, white
3		Eggs
1 2/3	c	Corn kernels, fresh
1 2/3	c	Nopalitos; diced/cooked *
1/2	c	Golden raisins
1/2	c	Pine nuts; lightly toasted
2	tb	Green chilis; diced
		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 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

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