Cuitlacoche Crepes with Poblano Sauce

Lorenza Ávila
Lorenza Ávila
A fusion of French and Mexican cuisine featuring crepes with cuitlacoche. Prepared with a creamy poblano chili sauce and served gratinéed with delicious Chihuahua cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • whole-wheat pasta, Bolognese Sauce recipe
  • 2 tablespoons butter
  • 1/3 cups onion, finely chopped
  • 1 Poblano chile, seedless and deveined
  • 1/2 cups corn kernels, tender
  • 1 tablespoon epazote, chopped
  • 2 cans huitlacoche, each 250 grams
  • 150 grams huitlacoche, fresh
  • 2 Poblano chiles, seedless and deveined
  • 1/3 cups cow's milk
  • 60 grams butter
  • 1 1/2 tablespoons wheat flour
  • 2 cups thick cream
  • 1 teaspoon salt
  • 1 1/2 cups Chihuahua cheese, grated
Preparation
1h 50 mins
0 mins
Medium
  • Prepare the crepes as indicated in the following recipe: mix 2 cups of milk, 1 egg, 1 cup of flour, and 1 tablespoon of oil. Let rest for 5 minutes. Grease a skillet with butter and heat over medium heat. Pour in 1 and a half tablespoons into the skillet, moving it to cover the entire surface. Flip the crepe and set aside on a plate when golden brown. Repeat with the remaining mixture.
  • To prepare the filling, melt 2 tablespoons of butter (30 grams) in a skillet and add 1/3 cup of finely chopped onion. Sauté for 2 minutes and add 1 poblano pepper, corn, epazote, and cuitlacoche with its juice. Continue over medium heat, stirring constantly for 5 minutes.
  • To prepare the sauce, blend the other 2 poblano peppers with the milk and set aside. Melt the butter in a small saucepan. Add the flour and sauté, stirring continuously, until lightly browned. Remove from heat and continue stirring while incorporating the cream, ground chiles, and salt. Reheat over medium heat and continue stirring until the sauce begins to boil. Set aside.
  • Place a tablespoon of filling in each crepe, roll it up, and place in a greased baking dish. Cover with aluminum foil and let sit for up to 15 minutes before serving.
  • Before serving, preheat the oven to 260 degrees Celsius (500 Fahrenheit). Pour the sauce over the crepes and sprinkle with cheese. Bake for 10 minutes until the cheese starts to gratin.

Nutritional Information

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