Huitlacoche Pockets

Pétalo
These crepe pockets filled with huitlacoche are perfect for making something different during these patriotic holidays. A delicious filling of huitlacoche with corn and tomato inside a homemade crepe with an unmatched presentation.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup cow's milk, for the crepes
  • 1 cup flour, for the crepes
  • 1 egg, for the crepes
  • 1 teaspoon sugar, for the crepes
  • 2 tablespoons butter, for the crepes, plus 1 tablespoon to grease the skillet
  • 3 tablespoons vegetable oil
  • 1/4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 cans huitlacoche, 215 g each
  • 1 cup baby corn
  • 2 tomatoes, finely chopped
  • 1 sprig epazote
  • 1 tablespoon salt
Preparation
20 mins
30 mins
Low
  • For the crepes, blend all the ingredients in a blender until you achieve a smooth mixture.
  • Grease a non-stick skillet with butter over low heat, and pour a little of the crepe mixture. Spread it out and cook for 3 minutes.
  • Grease a non-stick skillet with butter over low heat, and pour a little of the crepe mixture. Spread it out and cook for 3 minutes.
  • With a toothpick or spatula, lift the edges of the crepe and flip it. Cook for another 3 minutes.
  • Repeat the previous steps until the mixture is finished. Set the crepes aside.
  • For the filling, in a medium skillet, heat the oil and fry the onion until it is translucent. Add the garlic and cook for a few minutes.
  • Add the huitlacoche, corn kernels, tomato, and cook for 5 minutes. Add the epazote and season.
  • Fill the crepes with the filling and fold to form a square.
  • Flip it over and make a cross cut in the center with the tip of a knife to reveal the filling. Decorate with epazote and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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