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Mole Manana Crepe
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Mole Mañana Crepe

Sweet meets savoury in a versatile twist!

This inventive take on a crepe wraps thin layers around shredded Tuma cheese, sliced avocado, roma tomato, and a rich drizzle of mole sauce. A dusting of cinnamon sugar adds a playful contrast to the earthy mole and creamy, melty cheese. Tuma replaces Panela with a smooth melt and delicate flavour that bridges sweet and savoury. Whether served at brunch or reimagined as a plated dessert, this dish brings flexibility and flair to any menu.

Serve with a chilled horchata to soften the mole’s spice and complement the melty richness of the shredded Tuma.

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Ingredients

  • Crepe:

    • 50 ml Crepe Batter
    • 25 ml Sweet Mole Sauce
    • ¼ Avocado, thinly sliced
    • ½ Roma Tomato, thinly sliced
    • 50 g Tuma Cheese, shredded
    • 15 g Cinnamon Sugar

  • Crepe Batter:

    • 150 g All-Purpose Flour
    • 300 ml Milk
    • 15 ml Butter, melted
    • 2 Eggs
    • 1 pinch Salt
    • 1 Tbsp Sugar

  • Cinnamon Sugar:

    • 50 g Sugar
    • 1 Tbsp Ground Cinnamon

  • Sweet Mole Sauce:

    • 1 Roma Tomato, diced
    • ¼ Sweet Onion, diced
    • 6 Ancho Chilies, de-stemmed and de-seeded
    • 100 ml Canola Oil
    • 50 g Ground Almonds
    • 25 g Breadcrumbs
    • 25 g Raisins
    • 10 g Sesame Seeds
    • 15 g Salt
    • 15 g Brown Sugar
    • 50 g Dark Chocolate
    • 1 L Chicken Stock

Directions

Crepe Batter:

  1. Combine all ingredients in a food processor.
  2. Blend on low speed until combined, then increase to high speed and blend until smooth. 

Cinnamon Sugar:

  1. Whisk sugar and cinnamon together in a bowl until evenly mixed.

Sweet Mole Sauce:

  1. Char tomatoes and onions under a broiler until slightly blackened.
  2. In a saucepan, heat canola oil and fry ancho chilies until blistered. Remove and set aside.
  3. In the same pan, add almonds, breadcrumbs, raisins, and sesame seeds. Cook until fragrant.
  4. Add salt, brown sugar, and chicken stock. Return chilies to the pot and bring to a simmer.
  5. Boil for 30 minutes until chilies are very soft. Let cool slightly.
  6. Blend the mixture until smooth, then return to the pot.
  7. Simmer for 15 more minutes, then stir in dark chocolate until melted. Remove from heat.

Crepe Assembly:

  1. Heat a well-seasoned carbon steel skillet over medium heat for 2 minutes.
  2. Lightly grease with melted butter using a paper towel.
  3. Pour in crepe batter and swirl to coat the pan in a thin, even layer.
  4. Cook until the surface is nearly dry, then flip with a thin spatula.
  5. Spread a thin layer of mole sauce over the crepe, sprinkle with shredded Tuma cheese and cinnamon sugar.
  6. Cook until cheese melts. Fold the crepe in half, then into quarters.
  7. Remove from pan, place on parchment, roll up, and serve.
  8. Garnish with sliced tomatoes, avocado, and extra Tuma cheese on the side.

 


Recommended Products

We recommend you use these Saputo products for this dish!

Tuma Cheese

Tuma

Tuma is renowned for its delicate mild milk flavour, and its smooth, velvety and firm texture making it an interesting alternative in a Caprese salad.

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