Masa Crepes with Smoked Mussels en Escabeche
Crepes made with masa harina make for a delicious base for this dish. The crepes are filled with re-fried lentils and chard and then topped with avocado crema and Tiny Fish Co. tinned mussels.
Ingredients
For the crepes:
3 eggs
1 1/2 cups milk
1/2 cup masa harina
1/2 cup flour
1/2 tsp salt
3 Tbsp melted butter
For the crepe filling:
2 bunches rainbow or swiss chard
1/2 cup extra virgin olive oil
1 lb. cooked lentils
1/4 lb or 1 stick of butter, melted
To garnish the crepes:
1 tin Smoked Mussels en Escabeche
2 ripe avocados
1/4 cup whole fat greek yogurt
1 lime
salt as needed
Preparation
Whisk together the milk and eggs. Add in the masa harina, flour and salt. Whisk to combine then slowly whisk in the melted butter. Let the batter sit for 15 minutes before making crepes.
Warm the lentils and the butter, then pulse them in a food processor until creamy. Cook the chard with a splash of water or stock and a pinch of salt. Remove the chard, marinate with extra virgin olive oil and cool.
Spread a thin layer of lentils on the inside of the crepe. In one corner of the crepe, place a small bundle of cooked chard. Fold the crepe in half, and then in half again to create a triangle. Blend the avocado, yogurt, lime juice and salt until smooth. Garnish the crepes with as much avocado crema as you like and tinned mussels.
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