Black bean, corn and mango salsa filling
1. In a medium bowl, combine the corn, beans, mango, cucumber, onion, lime juice, salt, and pepper. Add the jalapeno cautiously to taste. Stir in 4 tablespoons of the cilantro.
2. To serve, pile the cooled crepes on a serving plate. Place the salsa, avocado, cheese, radishes, and cilantro in separate bowls so that diners can help themselves. Fill crepes as desired.