INGREDIENTS

INSTRUCTIONS

Make the filling:  In a bowl stir together the sour cream, the
mayonnaise, the lime  juice, and the chilies until the mixture is
smooth and stir in the  chicken, the tomatoes, the scallion, the
chopped coriander, and salt  and pepper to taste. The filling may be
made 1 day in advance and  kept covered and chilled.  Make 12 crepes
(procedure follows) with the chili corn cree batter.  Mound about 1/2
cup of the filling on half of each cree, fold the  cree gently over the
filling, and transfer them to a buttered baking  sheet. Brush the top
of each crepe with the butter and bake the crepe  in a preheated 400F.
oven for 10 minutes, or until they are heated  through. With a long
spatula transfer the crepes to serving plates  and garnish them with
the sour cream, the avocados slices, the  coriander sprigs, and the
lime slices.  To make chili corn batter:  In a blender or food
processor blend the flour, the cornmeal, the  salt, the chili powder,
the broth, the eggs, and the butter for 5  seconds. Turn off the motor,
with a rubber spatula scrape down the  sides of the container, and
blend the batter for 20 seconds more.  Transfer the batter to a bowl
and let it stand, cover, for 1 hour.  The batter may be made 1 day in
advance and kept covered and chilled.  To make crepes:  Heat a crepe
pan or non-stick skillet measuring 6 to 7 inches across  the bottom
over moderate heat until it is hot. Brush the pan lightly  with the
butter, heat it until it is hot but not smoking, and remove  it from
the heat. Stir the batter, half fill a 1/4-cup measure with  it, and
pour the batter into the pan. Tilt and rotate the pan quickly  to cover
the bottom with a layer of batter and return any excess  batter to
bowl. Return the pan to the heat, loosen the edge of the  crepe with a
spatula, and cook the crepe for 1 minute, or until the  top appears
almost dry. Turn the crepe, cook the other side lightly,  and transfer
the crepe to a plate. Make crepe with the remaining  batter in the same
manner, brushing the pan lightly with butter as  necessary. The crepes
may be made 3 days in advance, kept stacked,  wrapped in plastic wrap,
and chilled.  Makes 12 filled crepes, serving 6 to 12.  Gourmet April
1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5460
Calories From Fat: 3452
Total Fat: 386.9g
Cholesterol: 1414.8mg
Sodium: 10635mg
Potassium: 7210.6mg
Carbohydrates: 265.6g
Fiber: 76.8g
Sugar: 35.2g
Protein: 270.1g