Name: Huitlacoche Pockets
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.

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