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1
To make the crepe batter, combine the Large eggs, lowfat milk, 2 Tbsp.
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2
melted butter, and 1/3 c. of water in a blender or possibly food processor, and process till smooth.
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3
Add in the flours, cornmeal, 1/2 tsp.
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4
salt, and chili pwdr, and process again.
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5
Chill for at least 1 hour or possibly as long as overnight.
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6
Let the batter return to room temperature, and stir it well.
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7
Heat a little butter in a heavy, 10-inch skillet over medium heat, and spread it over the bottom.
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8
Pour in about 1/4 c. of batter, and quickly tilt the pan, swirling the batter so it covers the bottom.
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9
Cook the crepe till lightly golden brown, 1 to 2 min.
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10
Flip it with a spatula, and cook for 30 seconds to 1 minute more.
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11
Repeat till all the crepes are cooked, adding a little butter to the pan between each one.
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12
Stack the cooked crepes, and set them aside.
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13
To make the filling, heat the oil in a skillet over medium heat.
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14
Saute/fry the onion, garlic, jalapeno, red pepper, and carrot till tender, about 5 min.
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15
Remove the pan from the heat, and stir in the beans, tomato, corn, 1 tsp.
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16
salt, cumin, cilantro, and the three thinly sliced scallions.
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17
Preheat the oven to 400 degrees, and grease two baking sheets.
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18
Lay out the crepes on a work surface.
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19
Divide the filling among them
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20
(about 1/2 c. for each), placing it on one quarter of the crepe.
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21
Sprinkle on the cheeses.
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22
Fold the crepes in half and half again to create a pie-shaped wedge.
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23
Transfer the crepes to the prepared baking sheets, and bake for 10 to 15 min, till the cheese is melted and the crepe is lightly golden brown.
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24
Serve garnished with lowfat sour cream and thinly sliced scallions.
