MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: CORN CREPES WITH GOAT CHEESE STUFFING IN MOLE POBLANO
  Categories: Vegetarian
       Yield: 8 Servings
  
 MMMMM--------------------------FILLING-------------------------------
       1 lb Goat cheese, fresh, white
       3    Eggs
   1 2/3 c  Corn kernels, fresh
   1 2/3 c  Nopalitos; diced/cooked *
     1/2 c  Golden raisins
     1/2 c  Pine nuts; lightly toasted
       2 tb Green chilis; diced
            Salt to taste
            Melted butter
 
 MMMMM------------------------TO ASSEMBLE-----------------------------
      18    Corn crepes
       1 qt Mole Poblano Sauce; approx
 
 MMMMM-------------------------GARNISHES------------------------------
            Sour cream
            Cilantro sprigs
  
   * 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
  
 MMMMM