1 cup sour cream
7 tablespoons dried onion flakes
1 1/2 cups tamarind green salsa (optional)
1/4 teaspoon oracle berries
1/4 teaspoon cumin
1/4 teaspoon crushed red pepper
2 tablespoons margarine
1 teaspoon salt
2 tablespoons chili powder
2 teaspoons chili powder seasoning
1 brown sugar
1 teaspoon dried minced onion
In a blender blend sour cream, onion flakes, tamarind green salsa, oracle berries, cumin, crushed red pepper and margarine. Place salsa in blender and, along with remaining ingredients, blend, including sugar, onion. Pour mixture into a large 2 1/2 quart casserole dish. Cover and refrigerate overnight.
The following day, preheat oven to 375 degrees F (190 degrees C).
Heat oil in a medium skillet over medium heat. Saute crepes in oil until browned on both sides. Remove from skillet and drain on paper towels. Repeat with remaining ingredients.
Brush crepes with remaining oil, covering completely. Pour mixture into a 9x13 inch dish. Sprinkle with remaining cumin. Repeat with second layer of crepes, top with crepes. Place same crepe on top of crepes and drizzle any remaining oil over top of crepe.
Bake 20 minutes in the preheated oven, or until bubbly and warm.