(by Melissa Coton)
Crepes:
5 oz. flour (I prefer using whole meal, but it changes the taste and texture)
2 large eggs
approximately 5 oz. milk or unsweetened dairy alternative
approximately 3 oz. beer (the secret ingredient)
pinch of salt
butter or coconut oil for cooking
Filling:
kernels from one ear of corn or small can of corn
1/2 white onion, sliced
1 nopal (cactus) or 1/2 green bell pepper, sliced
2 mushrooms, sliced
pinch of salt and pepper
olive oil for frying
Tomato salsa:
1/2 white onion, diced
2 plum tomatoes, diced
1 bunch coriander, finely chopped
1/2 small chile de arbol or other chile
salt and pepper to taste
olive oil for frying
Combine ingredients for the crepe batter, adding a little more liquid if necessary, and let rest for an hour.
For each crepe, heat a little butter or coconut oil in a medium-sized pan and add 1/4 c. batter.
(My mum always used a soup ladle to pour the right amount in the pan.)
When the mixture starts to bubble, flip and let cook a minute or two more.
If using fresh corn, cook in boiling water for a few minutes and drain, or drain the canned corn.
Heat olive oil in a small pan, and sauté the onion and nopal (cactus) or green pepper until softened.
Add the mushrooms, salt and pepper, and cook for a few minutes.
For the salsa, heat olive oil in a small pan, and cook onion a few minutes until softened.
Add chile and tomatoes, and simmer for a few minutes until softened.
Add coriander, salt and pepper.
Add filling to the crepe, fold into quarters, and top with salsa.
(My mum was a bit disappointed that I purposely omitted cheese from this recipe. I try to limit my dairy consumption, but you can add a bit of Oaxaca or Gruyere cheese.)
(Read Fusion, the story that accompanies this recipe.)