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Mole Blintzes

Savoury Molé Blintzes

Stuffed crepes go Mexican and savoury with this filling of cottage cheese, onions, peppers and molé paste.  Served with a spicy tomato compote and topped with sour cream, jalapeño confetti, this dish makes brunch a fiesta!

Course Breakfast, Main Course
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

Savoury Crepes

  • 1 1/2 cups milk
  • 2 tbsp vegetable oil or butter , melted and cooled
  • 3 large eggs
  • 1 1/2 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked pepper , make sure the pepper isn't too fine- a touch coarser grind makes the pepper more impactful
  • vegetable or avocado oil , or butter for frying up the crepes

Filling

  • 1 tbsp olive oil
  • 3/4 cup finely diced green and red pepper
  • 1/4 cup finely diced yellow onion
  • 1 tsp Entube Molé paste
  • 1 1/2 cups plain cottage cheese

Tomato Compote

  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 2 cups cherry tomatoes , halved
  • 2 tsp Entube Molé sauce (or to taste)

Garnish

  • sour cream
  • 1 jalapeño pepper , finely diced
  • 2 green onions , finely sliced
  • cilantro , chopped

Instructions

Crepes:

  1. Add the ingredients in the order listed into a blender. Blend at lowest speed until all starts to incorporate. Scrape down the sides with a rubber spatula. Bring it up to a middle speed and blend until smooth. About 20 seconds. Cover and store until needed.  Can be prepared the evening before and refrigerated.  Bring to room temperature before using.

  2. Pour the batter into a pitcher. This is easier than taking a spoon or measuring cup to transfer batter to the pan.
  3. Heat 1 tbsp of oil in crepe pan (should be around 6-8 inch in diameter with low sides) Pour out the excess oil once heated over medium to medium high heat. I keep all the oil I may need in a small bowl by the stove for this process. I use a silicone brush to add oil after each crepe.
  4. Lift the pan from the heat and pour in just enough batter to cover the bottom when you gently swirl the pan around to move the batter to all sides. You will quickly realize if you are using too much or too little. Too much will result in a thick crepe that takes too long to cook; too little, and you won't be able to stretch the batter to fill the bottom of the pan.
  5. Return the pan to the medium heat. Cook until the crepe is set and the edges are drying. Slide the spatula (I use a small offset spatula- it works perfectly) under the crepe to loosen it. Lift it carefully and turn it gently over and back into the pan. In just a few seconds, the second side should start to turn golden brown. Shake the pan to loosen the crepe. With the aid of the spatula if needed, slide it onto a plate. Adjust heat as needed.
  6. Keep doing so with all the batter, adding the crepes to the first one on the plate. This amount of batter should yield 12-16 crepes. It really depends on the size of pan you are using, and how good you are at not overfilling the pan with batter! Don't worry, you'll get the hang of it. The first one is AWAYS lousy! It's for the cook!

    If you prepare these ahead of time, keep warm, or rewarm in a 275F oven, covered or wrapped in aluminum foil.  Make sure they are warmed through thoroughly, because a cold crepe may tear as you are folding them around the filling.  A little tear may happen, but you don't want major cracks happening.

Filling

  1. Heat the oil in a frying pan over medium to medium high heat. Add the onions and peppers and sauté, stirring regularly for 2-3 minutes.
  2. Add the molé paste and stir to incorporate. Continue to sauté until softened and the onion is a light gold colour.
  3. Place the onion and pepper into a medium bowl and add the cottage cheese. Stir to combine. Taste to see if you like the seasonings. There is salt in the paste, but you make want a pinch more. Set aside

Tomato Compote

  1. Add the oil to the same skillet or frying pan and heat it over medium high heat. Add the onion and sauté for 2 minutes. Add the tomatoes and molé paste and cook, stirring regularly until the tomatoes break down, releasing their juices to combine with the molé paste. Don't cook down past the point where you cook off all the liquid, you want some to keep the tomatoes from becoming stiff and too thick. Keep warm.

Blintzes

  1. Take a crepe, and spoon about 2 1/2 tbsp of the filing into the middle of the crepe. fold the side in, and then the bottom over the sides. Fold the top of the crepe down to create an 'envelope'. Place, seam side down on a baking sheet. Repeat with all the other crepes and filling.
  2. When all are ready to go, using a large, clean skillet, heat 2 tbsp of butter over medium heat. Place enough crepes in the pan without crowding, so that you can still get at them to turn them gently over. Place them into the pan, seam side down.
  3. Cook until golden brown (this should take about 3-4 minutes, depending on your heat) Gently turn over to brown the other side. When ready, remove to the baking sheet. You can keep these warm in a 300 oven till all are ready.

To serve

  1. Place a couple of blintzes onto a plate and spoon some of the tomato compote over them.
  2. Garnish with some or all of the options offered!