masa harina crêpes with corn jalapeño filling, cheese sauce

The filling is corn removed from the cob and fried in butter with jalapeño and onion. The pot deglazed with white wine. Sharp cheddar cheese added off the heat.

1 sweet corn on the cob
1 large jalapeño
1/2 white onion
1/4 C white wine to deglaze the pot.
2 slices sharp cheddar cheese added off the heat.

The crêpes are made of a small batch:

2 jumbo eggs
1/2 C milk
2 T water
1/2 C masa harina
1 t sugar
1/8 t salt

Forms a fairly thin pancake batter. Used a non-stick pan, but the crêpes stuck to the pan like nobody's business. They were very difficult to remove. Extremely frustrating to remove. For that reason I do not recommend this. They are just too difficult to manage. But boy, are they good. Maybe a different pan will work, some other technique. I do not know.

See, Mexican style sweet whole corn wrapped in a Mexican-style corn wrapper that is not a tortilla. That's the idea. 

There is sharp cheddar in the filling and spiced cheese in the sauce. There is white wine in both the filling and the sauce. Scant salt in all three. 


1 T white all purpose flour
1 T butter
1/8 t salt
1/8 t pepper
1/2 t Dixon's New Mexico chile powder
1/4 C white wine to form a thick mud
1/2 C milk, thereabout, to loosen the mixture
2 slices flavored cheese added off the heat.

Tony's cuts all their bacon thickly because that is how their customers like it. But I find that eating it is much like chewing pork jerky. It is very difficult to chew and I do not like that. Luckily, Tony's offers other prepackaged types. This bacon is such a type that is not cured and cut right there in store, and I like it much better than regular grocery store bacon. I do not know what I paid but it must be a lot. Everything is.  


Lem said...

Jalapeno... too hot.

Chip Ahoy said...

There are 4 slices of sandwich type cheese altogether that moderate the chile pepper tremendously, disappointingly, actually, I prefer it hotter.

A cream sauce would do the same thing.

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