For the pickled onions and corn: Combine the corn, red onions, cider vinegar, pickling spice, salt and 1 cup water in a heavy-bottomed saucepan. Bring to a boil for 2 to 3 minutes, then remove from the heat. Let cool to room temperature. Serve immediately or refrigerate for up to 1 week.
For the chorizo: Grind up the cloves, bay leaves and smoked serranos. Add to a large bowl along with the paprika, chile powder, coriander, cumin, oregano, pepper flakes, thyme, cinnamon and some salt and black pepper. Mix well. Mix in the cider vinegar.
Add the ground pork to the bowl and use your hands to massage spice-vinegar mixture into the meat.
Coat a saute pan with canola oil and place over medium heat. Add the onions and saute for 1 to 2 minutes. Add the garlic and continue to cook until the onions are soft. Add the chorizo mixture and cook, stirring occasionally, until browned and fully cooked. Finish with a squeeze of lime. Add salt to taste.
For the crepe: Preheat a crepe griddle or saute pan over medium heat.
Prepare the crepe mix according to package instructions. Using 1/2 cup of the batter per crepe, spin out a round crepe, cook for 20 seconds, and then carefully flip the crepe. Spread 1/2 cup of the Monterey Jack over half of the crepe. Top the cheese with some of the chorizo mixture and 1/2 cup of the pickled onions and corn. Fold the crepe into a half moon, and cook until the fillings are warm and the crepe is golden brown. Repeat.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Caravan Crepes, Seattle, WA