Mushroom Crepes with Poblano Chile Sauce
Lorenza Avila
This mushroom crepes recipe is served with a creamy poblano chile sauce with strips and little corn, as well as melted Oaxaca cheese. I love this recipe if you want to invite friends for a casual dinner or breakfast but want to give them something spectacular.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 recipe crepe
  • 1/3 cups vegetable oil
  • 1 kilo button mushroom, chopped pieces
  • 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 kiwilimon recipe.
  • 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 and epazote and let the liquid absorb.
  • Fill the crepes with the prepared mushrooms and place in a greased baking dish with butter.
  • Melt the butter and add the chopped onion and 1 grated garlic clove. Once melted, add the flour and stir constantly 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.
  • Put the prepared cream in a blender along with half of the strips. Season with salt and pepper and a little broth if it lacks flavor.
  • Sauté the remaining chiles in strips along with the corn in a pan with a little butter. Season with salt and pepper.
  • Put the poblano chile 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.
  • Place 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.
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