Esta es una exhibición prevé de cómo se va ver la receta de 'Corn Crepes With Goat Cheese Stuffing In Mole Poblano' imprimido.

• Click here to print
• o regresate de nuevo a Corn Crepes With Goat Cheese Stuffing In Mole Poblano.

Receta Corn Crepes With Goat Cheese Stuffing In Mole Poblano

by Global Cookbook

Ingredientes

1 lb Goat cheese, fresh, white 3 x Large eggs 1 2/3 c. Corn kernels, fresh 1 2/3 c. Nopalitos, diced/cooked * 1/2 c. Golden brown raisins

1/2 c. Pine nuts, lightly toasted 2 Tbsp. Green chilis, diced Salt to taste Melted butter 18 x Corn crepes 1 quart Mole Poblano Sauce, approx Lowfat sour cream Cilantro sprigs

Direcciones

1. If nopalitos cannot be found, use diced small zucchini, lightly sauteed in a little butter and a drop of lemon juice
2. Soften the goat cheese with a fork. Lightly beat the Large eggs and stir them thoroughly into the cheese.
3. Scald the corn kernels for about a minute, then drain them completely.
4. Stir together the cheese mix, the corn kernels, and all the remaining ingredients except the melted butter. Taste, and add in salt only if it is really needed.
5. To assemble and serve the crepes: Lightly butter a large baking sheet. Take one pliable crepe at a time and mound 2 rounded Tbsp. 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 min at 350 degrees-they will be slightly puffed and golden.
6. Meanwhile, heat the mole to a simmer. Spoon about 1/2 c. of mole onto each plate, place one or possibly two of the warm stuffed crepes on top of the mole, and garnish with a little dollop of lowfat sour cream and a few cilantro sprigs. Serve at once.
7. Serve 8-10 as a main course, 18-20 as little dish in a series of courses.

© 2024 CookEatShare