Corn crêpes with avocado filling

Ingredients

• 60 g of polenta (7.5 fl oz)
• 75 g of flour (12.5 cl)
• 1 teaspoon of baking powder
• A pinch of salt
• 1 teaspoon of sugar
• 25 cl of buttermilk
• 2 eggs
• 30 g of butter or margarine
• oil for cooking
• 1 large avocado
• 8 leeks
• 2 tomatoes
• 2 tablespoons of lemon juice
• 1 tablespoon of chili sauce
• 1 to 2 pinches of salt
• pepper

Melt the butter or margarine. In a mixing bowl, combine the buttermilk, eggs, and melted butter. In a separate bowl, mix together the polenta, flour, baking powder, salt, and sugar. Pour the liquid mixture into the dry ingredients and mix until a smooth dough forms. Cover and let rest in the refrigerator for about 20 minutes.

Lightly grease the frying pan with a brush or spray. Pour a thin layer of batter to just cover the bottom. Cook over medium-high heat until the bottom is golden brown, then flip and cook the other side. Cover the cooked crepes with a dishcloth to keep them warm.

While the dough is resting, prepare the filling: chop the leeks and set aside about half in a covered bowl, keeping them cool. Core the tomatoes, remove the seeds, and finely chop the remaining flesh. Cut the avocados in half lengthwise, remove the pits, and scoop out the flesh with a spoon. Mash it in a bowl with a fork.

Add the remaining chopped onions, tomatoes, chili sauce, lemon juice, salt, and pepper. Mix well and refrigerate for 20 minutes.

Spread avocado filling on one side of each crepe, then fold the crepe in half.