Crepes à la Mexicana

February 5, 2018

For the 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

 

For the filing:

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

 

For the 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 crepes 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 in 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.)

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