Name: Zucchini Blossom and Panela Cheese Filled Crepes
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups cow's milk, for the crepes; 1 cup flour, for the crepes; 1/4 cups butter, melted, for the crepes; 2 eggs, for the crepes; 1 pinch salt and pepper, for the crepes; 1 cup table cream, for the sauce; 1/2 cups whipping cream, for the sauce; 1 clove garlic, for the sauce; 1/4 white onions, for the sauce; 1/4 cups cow's milk, for the sauce; 1 clove garlic, for the sauce; 1 bunch zucchini blossoms, just the flower, cleaned. For the sauce; 1 pinch salt; 1 tablespoon vegetable oil, for the filling; 1 clove garlic, finely chopped, for the filling; 1/2 onions, finely chopped, for the filling; 2 cups zucchini blossoms, chopped, for the filling; 1 cup panela cheese, in small cubes, for the filling; 1 pinch salt; 1/4 cups Oaxaca cheese, shredded

Preparation

15 mins

30 mins

Low

In a bowl, mix all the ingredients for the crepes until you form a smooth mixture, season to taste. Heat a skillet over medium heat and make enough crepes. Set the crepes aside.