INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
CHILI CORN CREPE BATTER
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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