Ingredients
FILLING
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
1 salt to taste
1 melted butter
TO ASSEMBLE
18 corn crepes
1 qt mole poblano sauce, approx
GARNISHES
1 sour cream
1 cilantro sprigs
Directions
* 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
Servings: 8 servings
Corn Crepes With Goat Cheese Stuffing In Mole Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Dessert; Meat
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius wrote some scripts describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius also tells us how the Roman cooks used many different spices and herbs, including some familiar names like thyme, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an explosion in books on cooking, many of which still exist in private libraries. During the following few centuries, the powerful and wealthy houses competed with each other to lay on the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books are in high demand, as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Corn Crepes With Goat Cheese Stuffing In Mole recipe.
