Crepes go South of the Border

[sazemisery]

So I made all kinds of crepes. Plain crepes, buckwheat crepes, cornstarch crepes, garbanzo and chestnut flour crepes, on and on. Then I made corn flour crepes.


I had some homemade Chorizo, the fresh kind not the fermented, cured smoked kind. I sauteed it:


I julienned red onions and red and yellow bell peppers,


And added them to the chorizo and cooked all until browned


Meanwhile, I made Roasted Tomatillo Salsa from Rick Bayless' Mexican Everyday cookbook.

Assemble your crepes, chorizo mixture, sour cream and Queso Quesadilla cheese



Roll and place on oven proof plates. Warm in a 200 degree oven until the cheese has melted.

Top with roasted tomatillo salsa and enjoy
Here is my first attempt. Crepes cooked at too high a temperature. Cheese on outside

Second attempt with griddle at right temp and cheese on inside of crepe


Mr.sazemisery said they are his favorite. I will add the recipes for the chorizo and the tomatillo salsa if anyone is interested.

[Tesha]

1. Beautiful!!!

Your crepes are much more correctly formed than ours were... nice job!

Isn't this fun?!?

[sazemisery]

6. Any cooking challenge is fun to me.

I love to cook. I love to try new methods and recipes. I really love to make things from "scratch".

[Lucinda]

2. Those looks delicious!

What did you think of the flavor of the corn flour crepes? I have a bag of corn flour that I should use soon, never thought to try crepes with it...

I'd love the chorizo and salsa recipes too!

[sazemisery]

4. Definately try the corn flour crepes

The flavor is great. I would much rather have these as corn tortillas.

Corn Flour Crepes

2 large eggs
1 cup milk
1/3 cup water
2/3 cup all-purpose flour
2/3 cup corn flour
1/4 teaspoon salt
2 tablespoons butter, melted

Put all ingredients in a blander and mix well. Let rest in fridge for a minimum of 2 hours/maximum 24 hours.

[Lucinda]

7. Excellent. Thanks much!

Will try these soon. :hi:

[eleny]

18. Thanks for the recipe - We could go for this!

[hippywife]

3. Very cool, J!

Great idea and great pics! :hi:

[Warpy]

5. Crepes are basically an egg dish

and there's no earthly reason they can't be made with non gluten flours like corn...or even cornmeal. Just keep the griddle low-medium to cook them the way you need to cook any other egg concoction, and you'll do just fine.

[sazemisery]

12. That was the lesson that took a while for me

I was starting out with too high a temp on the cast iron comal I use. I used to make them in a 8 inch skillet but I like the 10 inch crepes much better. I mix the corn flour with all purpose to have some gluten.

[lizerdbits]

8. Yum!

that looks delicious! I'll have to give that a try sometime.

[eridani]

9. These look great!

How do you alter the crepe recipe for corn? Do you use plain old cornmeal, or masa harina?

[sazemisery]

11. See post #4 for the recipe

Corn flour is ground as fine as possible. Bob's Red Mill has it:
http://www.bobsredmill.com/product.php?productid=3469&cat=107&page=1

[Callalily]

10. They look

very tasty, and thanks for the pics.

[wryter2000]

13. Oh, yum!

Some refried beans on the side. I cooked some beans yesterday.

We need a smilie for drooling.

[Mojorabbit]

14. I would love the recipe

for the chorizo and salsa!

[sazemisery]

15. I will post them later this evening. n/t

[sazemisery]

16. Michael Ruhlman's Mexican Chorizo

I make my sausages in bulk so I follow the recipe then freeze them in serving size Food Saver packets. You could buy ground pork, reduce the recipe and I think it would be alright. The secret to good sausage is that you have the meat and tequila and vinegar absolutely cold, cold, cold when you grind and when you mix it at the end. Adding the liquids and mixing at the end binds the sausage. I am also assuming you have a Kitchenaid stand mixer.

5 lbs boneless pork shoulder butt, diced
3 tablespoons kosher salt
2 tablespoons ancho chili powder (or regular chili powder)
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon garlic, minced
1 teaspoon fresh ground pepper
1 tablespoon fresh or 1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 tablespoons tequila, chilled
3 tablespoons red wine vinegar, chilled

1. Combine all ingredients except tequila and vinegar, mix well and chill until ready to grind.
   
2. Grind the mixture through the small die into a bowl set in ice.
   
3. Add the tequila and vinegar and mix with the paddle attachment until liquids are incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.
   
4. Saute a small portion of the sausage, taste, and adjust the seasoning if necessary.
   

[Mojorabbit]

19. Thank you!

this sounds lovely. My husband hunts and brings me a pig at least once a month and I am always on the lookout for recipes. I make a lot of Italian sausage and breakfast sausage. My favorite is Linguica which I grew up on but I can't seem to find a recipe that I like. I love Chorizo and will try this the next time he brings me home one. I appreciate you typing out the recipes.

[sazemisery]

17. Rick Bayless Roasted Tomatillo Salsa

I am growing purple tomatillos this summer so it sould make for a visually interesting salsa!

4 medium (8 ounces total) tomatillos, husked, rinsed and halved
2 large garlic cloves, peeled
2 serranos or 1 jalapeno pepper, rough chopped
1/3 cup cilantro, rough chopped
1/2 small red onion, finely chopped
1/4 cup water

Set a large nonstick skillet over medium high heat (if your skillet is not nonstick, lay in a piece of foil). Lay in the garlic and tomatillos, cut side down. When the tomatillos are well roasted, 3 or 4 minutes, turn everything over and brown the other side. The tomatillos will be completely soft.

Scrape the tomatillos and garlic in a blender and let cool to roon temperature, about 3 minutes. Add the chilies, cilantro and water. Blend to a course puree. Pour into salsa dish and add thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

Scoop the chopped onion into a strainer and rinse under cold water. Add to salsa and season with salt to taste.