Fresh Corn Crepes with Goat Cheese and Roasted Peppers

1-1/2 pounds (about 6 or 7) assorted mild to medium-hot peppers, roasted and peeled (see notes on this below)
2 T. olive oil
1 medium oil, halved and thinly sliced
1 tsp. minced garlic
Kosher salt and freshly ground black pepper
6 oz. soft fresh goat cheese
3 T heavy cream
1 T chopped fresh cilantro
2 T unsalted butter, melted, plus more for the baking sheet
6 Fresh Corn Crepes
Avocado-Tomatillo Salsa (recipe below)
Fresh Corn Salsa (recipe below)
Ancho Chile Sauce (recipe below)

Fresh Corn Crepes (CAN MAKE AHEAD)
Makes 6 to 10 crepes

3 large eggs
1-1/2 cups fresh corn kernels (about two ears)
1/2 cup all-purpose flour
1 cup milk
1/3 cup medium-ground yellow cornmeal
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Pinch of cayenne pepper
3 T unsalted butter, melted, plus more for cooking the crepes
3 T finely chopped scallion, both white and green parts
2 T finely chopped fresh cilantro

This hearty crepe batter takes a little more cooking than thinner batters. If you attempt to flip a crepe before it is cooked on the first side, it will tear and fall apart. Cook the first side for about a full minute, then use a small rubber spatula to life the crepe gently to check that the underside, not just the edges, is browned lightly before you flip it to the second side.

It often takes a few crepes before you get your pan to the perfect temperature, so this recipe makes enough batter to get six perfect ones.

A Step Ahead: Crepe batter keeps for a day or two, covered, in the refrigerator. Or wrap the stack of cooked crepes in plastic wrap with wax paper in between and store them in the refrigerator for a day.

In a food processor or a blender, combine the eggs, corn, flour, milk, cornmeal, salt, pepper and cayenne. With the motor running, slowly pour in the melted butter. Then add the scallion and cilantro and pulse briefly. The mixture will look like a thin but slightly chunky pancake batter.

Heat a 10-inch nonstick saute pan over medium-high heat. Brush with melted butter. Ladle about 1/ 3 cup crepe batter into the pan as you tilt the pan so the batter completely coats the bottom. Cook each crepe until lightly browned on one side, about a minute, then flip to cook the other side, about half a minute more. Repeat until all of the crepes, reduce the heat to medium. Set the cooked crepes aside with wax paper in between.

Ancho Chile Sauce (CAN MAKE AHEAD)
The pepper mixture and the mashed goat cheese can be made a few days ahead and refrigerated, covered with plastic wrap. Reheat the pepper mixture until warm before assembling the crepes. Also, the filled crepes can be placed on a buttered baking sheet and left at room temperature a few hours before baking.

Cut the peppers into 1/2-inch strips and set aside. You should have about 2-1/2 cups.

Heat the oil in a saute pan over medium-high heat, then add the onion. Saute until the onion begins to brown, then reduce the heat to medium and continue to cook until soft, 6-8 minutes. Add the garlic and saute for a few minutes, until aromatic. Add the pepper strips and saute until the flavors are blended, about five minutes. Season to taste with salt and pepper.

Using a wooden spoon, mash the goat cheese in a bowl with the cream and cilantro. Season to taste with salt and pepper.

Preheat the oven to 425°F. Place a crepe on a work surface, prettiest side down. Dollop a sixth of the cheese mixture over the bottom half of the crepe. Cover the goat cheese with a sixth of the pepper mixture and fold the crepe over, like a half-moon. When all the crepes are filled, place them on a generously buttered baking sheet and brush the tops of the crepes with the melted butter. Bake until the edges are crisped and browned, the filling is warmed and the goat cheese is starting to ooze, about 12 minutes. Remove the crepes from the oven and carefully transfer them to dinner plates, using a large spatula.

Place a generous spoonful of avocado salsa and another of corn salsa alongside each crepe, then, using a ladle or spoon, drizzle some of the ancho sauce over each crepe and around the plate. Pass any extra salsa or sauce at the table.

How to Roast and Peel Chiles or Bell Peppers
Place the peppers directly over the open flame of a gas burner, turning them with tongs until the skin is blackened, blistered, and charred all over. Or place the peppers on a baking sheet under a hot broiler, turning as needed. Place the charred peppers in a bowl, cover tightly with plastic wrap and allow them to steam for about ten minutes to loosen the skins. Take the peppers out of the bowl and scrape away all the skin with a paring knife. Remove the stems and split the peppers in half. Remove and discard the seeds and veins.

Avocado-Tomatillo Salsa (CAN MAKE AHEAD)
Makes about 2 cups

1/2 pound tomatillos (about 8), cut into quarters (I used small vine ripened tomatoes)
1 T plus 2 tsp. freshly squeezed lime juice
1 T finely chopped fresh cilantro1/2 tsp. minced garlic
2 ripe medium avocados, peeled, pitted and cut into 1/4-inch dice
Kosher salt and freshly ground black pepper

You can make this an hour or two ahead and store it, covered, in the refrigerator. Or you could make the salsa without the avocado up to a day ahead, refrigerate it, and stir in the diced avocado shortly before you are ready to serve.

Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Pour the puree into a strainer set over a bowl and drain briefly, discarding the liquid. (The puree doesn’t need to be completely dry). Put the drained puree into a bowl and stir in the lime juice, cilantro, garlic and avocado. Season to taste with salt and pepper.

Fresh Corn Salsa (CAN MAKE AHEAD)
Makes about 2 cups

This simple salsa features the sweet flavor of corn perked up with a little lime and cumin. Try spooning this over grilled salmon.

2 cups fresh corn kernels (2 to 3 ears)
3 T freshly squeezed lime juice
2 T olive oil
2 T minced scallion, both white and green parts
1/4 tsp. toasted and ground cumin (see below)
Kosher salt and freshly ground black pepper

You can cook the corn early in the day and store it, covered, in the refrigerator. Combine the corn with the other ingredients an hour or two ahead and leave it at room temperature.

To cook the corn, bring a saucepan of salted water to a boil and have a bowl of ice water ready. Add the corn to the saucepan and cook for a minute or two. Strain the corn and immediately plunge it into the bowl of ice water. Drain the corn well and place it in a bowl. Add the lime juice, olive oil, scallion and cumin and stir to combine. Season to taste with salt and pepper.

Recipe by Tom Douglas