Recipe courtesy of El Fenix Mexican Restaurant

El Fenix's Crepe Faustina

This is a complex recipe, but it's well worth the effort!
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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 4 servings
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1 cup plus 3 tablespoons all-purpose flour

1 cup yellow cornmeal

Pinch salt

1 cup milk

2 eggs

1 tablespoon margarine, melted

Sour Cream Sauce, recipe follows

12 ounces cooked shredded chicken breast

Guacamole, recipe follows

Taco Salad (chopped lettuce and diced tomatoes, tossed in oil and red wine vinegar)

Sour Cream Sauce:

3/8 cup vegetable oil

1/2 cup all-purpose flour

2 cups water

1 teaspoon chicken bouillon

1/2 teaspoon salt

1/8 teaspoon white pepper

16 ounces sour cream


6 ripe California avocados

1 cup canned tomatoes, drained and coarsely chopped

2 tablespoons bottled hot sauce (recommended: El Fenix)

2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon minced garlic


  1. In a large bowl, mix all ingredients until well incorporated and smooth. Heat a small nonstick pan over medium heat. Pour 1/2 cup of the mixture into pan and quickly tilt to cover pan. When edges appear dry, loosen from sides of pan and gently remove crepe. Repeat until all the batter is used up. Layer crepes with waxed paper for later use.
  2. To assemble each serving, you will need 1 Cornmeal Crepe, 6 tablespoons Sour Cream Sauce, 3 ounces shredded chicken breast, Guacamole, and Taco Salad. In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad. Carefully fold 2 sides of the crepe inward to shape. Plate crepe, seam side down, and top with Sour Cream Sauce.

Sour Cream Sauce:

  1. In a large saucepan over medium-high heat, heat the vegetable oil. When hot, add flour to make a roux. Cook, stirring constantly for about 1 minute, or until flour is lightly golden.
  2. In a separate pan, bring the water and bouillon to a boil, add salt and pepper, and then add to roux. Continue cooking until flour is cooked and slightly thickened. Stir in sour cream until heated through. Keep warm until ready to use.


  1. Remove avocados from peel and dice into 1/2-inch cubes. Add tomatoes, hot sauce, oil, salt and garlic. Mash with a potato masher until some of the avocado is smooth, leaving some of the remaining avocado chunky. Stir if all ingredients are not incorporated. Serve immediately.