Mushroom Stuffed Crepe Taco in Poblano Chile Sauce
Paulina Corza Vargas
This is a simple recipe from my family, delicious and very easy to make. Give it a try and you will see that everyone will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 cup flour
  • 1 1/2 cups cow's milk
  • 1 egg
  • 1 pinch salt
  • 2 tablespoons sugar
  • 3 Poblano chiles
  • 30 grams unsalted butter
  • 200 milliliters cream
  • 1 teaspoon sesame seeds
  • 1 tablespoon liquid vanilla
  • 1 tablespoon parsley , chopped
  • 2 tablespoons vegetable oil
  • 1/2 onions, finely chopped
  • 3 cups button mushrooms, chopped
  • 1 pinch pepper
Preparation
40 mins
0 mins
Medium
  • Blend: flour, milk, egg, sugar, salt, pepper and let rest for at least 4 hours.
  • Roast the poblano chiles and remove the seeds. Blend with cream, salt, and pepper, and set aside.
  • Sauté the mushrooms and onion with the 2 teaspoons of oil and butter, season with salt and pepper, and set aside.
  • Make the crepes in a well-greased skillet with butter, using half a cup of the batter we reserved, making sure to spread the batter evenly across the surface of the skillet, cooking for 2 to 3 minutes on each side.
  • Carefully fill the crepes with the mushroom mixture, rolling them slowly to avoid breaking, and finally top them with the poblano chile sauce, garnishing with toasted sesame seeds.

Nutritional Information

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