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*Preparation Note* The timing on this dish works best if you have the sauces ready before the filling is done.
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You can even make the sauces ahead of time and gently reheat them on the stove or in the microwave.
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Should you find the filling is almost done before your sauces, hold off on the final steps of the crepes (see comment below) until you are closer to serving time.
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To prepare the red sauce, place the chile, garlic clove and diced tomato in a sauce pan with the water and coffee and bring to a boil.Reduce to to a simmer and loosely cover for 8-10 minutes until the tomato is mushy and the dried pepper is soft.
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Scrape the soft flesh from the chile into a bowl discarding the papery skin.
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Place the remaining contents through a strainer into the same bowl mashing to get the pulp, leaving behind the skins seeds and other solids.
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You should have about 3/4 to 1 cup of thickish liquid.
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In the same saucepan, add 2 teaspoons of oil and a tablespoon of whole wheat flour stirring constantly over medium-low heat.
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Gradually stir in the milk getting out all lumps so you have a very thick white sauce.
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Stir in the reserved red chile liquid and simmer on low for 5 minutes until the sauce is thickened and the flour is fully cooked.
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Season with salt and pepper.
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To prepare the basil sauce: Stir olive oil and flour into a small saucepan briskly until you get a paste.
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Stir in the milk slowly making sure you remove all lumps.
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Add in the garlic powder, nutmeg and basil and let the sauce sit under a very low flame, for 8-10 minutes until thickened.
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Add cheese and season with salt and pepper.
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(One of my testers said this would have been visually better if the sauce were pureed with an immersion blender.
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You decide.
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).
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To prepare the crepe filling: Place oil in a large non-stick skillet over medium heat.
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Add the leeks, zucchini and corn and cook for 2-3 minutes stirring occasionally.
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To the same pan, add the peppers and garlic continuing to cook another 3-5 minutes until your vegetables are crisp-tender.
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(If your sauces are not ready, turn the heat off at this point until they are ready.)
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Mix in the mascarpone and queso blanco cheeses until melted into the vegetables.
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Mix the egg white and water together.
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Add the whites and water into the skillet stirring quickly.
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Too slow and you will curdle the filling.
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This is easily repaired by stirring in a little milk.
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To assemble the crepes, heat as instructed on your package, place 1/4 of the filling down the center of the crepe and fold in the edges to the center.
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Spoon sauce on top.
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If desired, sprinkle a little extra cheese on top.
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Serve with a salad and enjoy.
