Lorenza Avila

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Mushroom Crepes with Poblano Chili Sauce

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This recipe for mushroom crepes is served with a creamy poblano chile sauce with rajas and elotitos as well as oaxaca gratin cheese. I love the recipe if you want to invite friends to a casual dinner or breakfast but you want to give them something spectacular.
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8 portions
  • 1 recipe crepe
  • 1/3 cups vegetal oil
  • 1 kilo mushroom, minced
  • 2 tablespoons epazote, minced
  • 1 clove garlic, finely chopped
  • 6 poblano peppers, roasted and deveined
  • 1/4 bars butter
  • 1/4 cups onion, chopped
  • 1 clove garlic, grated
  • 3 tablespoons flour
  • 2 cups milk
  • 1/2 cups cream
  • 1 1/2 cups Oaxaca cheese, grated
  • 1/2 cups corn grain
  • fresh coriander, chopped


Prepare the crepes according to the recipe of kiwilimon.
Put the oil in a pan and sauté the onion for 3 minutes. Add the chopped garlic and sauté another minute. Add the mushrooms and epazote and let the liquid absorb.
Fill the crepes of the prepared mushrooms and place in a refractory greased with butter.
Melt the butter and add the chopped onion and 1 clove of grated garlic. Once it is melted, add the flour and stir without stopping for 2 minutes. Add milk and cream and wait for it to boil. Reduce the heat and let it thicken a few minutes.
Put the prepared cream in a blender along with half of the slices. Season with salt and pepper and a little consommé if it lacks flavor.
Sauté the rest of the chiles in rajas with the corn in a pan with a little butter. Season with salt and pepper.
Put the poblano chili sauce on the crepes in the refractory and sprinkle with the grated oaxaca chile as well as the rajas and corn. Garnish with the chopped cilantro.
Place in the oven until it is hot for a few minutes and the cheese melts. Serve


Take to the table in the refractory and serve there directly.

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