Mushroom Crepes
Inés Miselem
An exquisite recipe for mushroom crepes, try this delight, you will see that all your guests will love it.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
61
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 8 crepes
  • 1/3 cups vegetable oil
  • 1 kilo button mushrooms, chopped
  • 2 tablespoons epazote, chopped
  • 1 clove garlic, finely chopped
  • 6 Poblano chiles, roasted and deveined
  • 1/4 sticks unsalted butter
  • 1/4 cups onion, chopped
  • 1 clove garlic, grated
  • 3 tablespoons flour
  • 2 cups cow's milk
  • 1/2 cups cream
  • 1 1/2 cups Oaxaca cheese, grated
  • 1/2 cups corn kernel
  • fresh cilantro, chopped
Preparation
1h
0 mins
Medium
  • Prepare the crepes according to the package instructions.
  • Put the oil in a pan and sauté the onion for 3 minutes. Add the chopped garlic and sauté for another minute. Add the mushrooms, epazote, and let the liquid absorb.
  • Fill the crepes with the prepared mushroom mixture and place in a butter-greased baking dish.
  • Melt the butter and add the chopped onion and 1 grated garlic clove. Once melted, add the flour and stir continuously for 2 minutes. Add the milk and cream and wait for it to boil. Reduce the heat and let it thicken for a few minutes.
  • Place the prepared cream in a blender along with half of the previously cut strips of the chiles. Season with salt and pepper and a little broth if it lacks flavor.
  • Sauté the rest of the chiles in strips along with the corn in a pan with a little butter. Season with salt and pepper.
  • Place the poblano sauce over the crepes in the baking dish and sprinkle with the grated Oaxaca cheese as well as the strips and corn. Decorate with chopped cilantro.
  • Put in the oven until hot for a few minutes and the cheese melts. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by