To make cornmeal crêpes, combine milk, water, eggs and butter in a blender jar; process on high speed until smooth. Add remaining ingredients; process on high speed just until incorporated. Do not over mix. Refrigerate for at least 1 hour or overnight. Stir batter well before using. Heat an 8-inch nonstick pan or a crêpe pan over low heat and brush lightly with butter. Pour a 2-ounce ladle of batter into pan and rotate in a circular motion to distribute batter evenly. Cook until golden, turn and cook until golden on second side. Repeat with remaining batter; stack with a piece of parchment in between each crêpe. (Yield: 48 crêpes)
To make smoked chicken filling, cut leeks in half lengthwise. Cut across thinly into half moons. In a sauté pan over low heat, melt butter. Add leeks and garlic; sauté 1-2 minutes or until soft. In a large bowl, combine leek mixture with remaining ingredients; mix well and season with salt and pepper. (Yield: 9 cups)
To make tomatillo sauce, place tomatillos and jalapeños on a baking sheet. Place under broiler until skin is blackened and blistered. Turn over and broil until blackened and blistered on second side. Place tomatillos and jalapeño in a blender jar; process until smooth. Pour into a bowl; add water, honey, coriander and cumin. Stir to blend; season with salt and pepper. Keep warm for service or heat to order. (Yield: 6 cups)
To assemble crêpes, Place 1 crêpe on work area. Spoon 3 tablespoons filling along one side of crêpe and roll up tightly. Repeat with remain crêpes and filling. Refrigerate, covered. (Yield: 48 crêpes)
For each serving, to order, place 2 crêpes in a buttered ovenproof dish. Bake in 325°F oven for 15-20 minutes or until filling is hot. Spoon 1/4 cup tomatillo sauce onto a plate and place crêpes on top. Drizzle with 2 tablespoons crema and garnish with 1 tablespoon watercress.
Recipe courtesy of Chef Brandon Gunther, Rocker Oysterfeller’s, Valley Ford, Calif.
