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Ingredients:

Mini Spinach Crepes:
1 tbsp olive oil
1 garlic clove finely sliced
500 g fresh spinach
salt
100 g flour
1 egg
50-100 g water
2 ice cubes
½ lemon zest

Topping:
½ tsp cumin seeds
2 tbsp neutral oil
2 ears of corn
½ tsp smoked paprika powder
2 small red onions
2 handfuls of cherry tomatoes
1 red chili sliced
1 pinch of cumin
salt
30 g tequila
100 g sour cream
Few oregano leaves


Instructions:

Crêpes:
Saute garlic in olive oil for about one minute until fragrant. Add spinach and salt, cover, and cook until wilted, about 3 minutes.
Transfer into a blender, add ice cubes and lemon zest, and blend until smooth.
Mix flour, egg, and water as needed for a runny dough in a bowl.
Heat a little oil in a pan and wipe it with a paper towel. Add a ladleful at a time of the crepe dough and spread it around a bit to make it flat. Cook for about 3 minutes on each side.

Topping:
Put the corn In a pot full of boiling salt water, cover it, and let it steam for 10 minutes. Cut the kernels off.
Toast cumin seeds in a large pan until fragrant. Add oil, onions, chili, and saute for 3-4 minutes. Turn up the heat, then add corn and paprika powder. Sear for 3 minutes, then add tomatoes and salt. Add tequila and try to set the whole thing on fire. Fail. Try again. Be disappointed in the tiny flame. Cook for 1-3 minutes longer.
Spread sour cream on the crepes, add a couple of spoonfuls of the corn-tomato thing, and finish with fresh oregano.