Ingredients
4 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
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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
8.45 onzas líquidas cow's milk, for the crepes
4.41 onzas flour, for the crepes
1 egg, for the crepes
0.14 onzas sugar, for the crepes
0.95 onzas butter, for the crepes, plus 1 tablespoon to grease the skillet
1.52 onzas líquidas vegetable oil
0.25 onions, finely chopped
2 cloves garlic, finely chopped
3 cans huitlacoche, 215 g each
9.7 onzas baby corn
2 tomatoes, finely chopped
1 sprig epazote
0.65 onzas salt
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
0.25 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
25 centilitros cow's milk, for the crepes
125 gramos flour, for the crepes
1 egg, for the crepes
4 gramos sugar, for the crepes
27 gramos butter, for the crepes, plus 1 tablespoon to grease the skillet
4.5 centilitros vegetable oil
0.25 onions, finely chopped
2 cloves garlic, finely chopped
3 cans huitlacoche, 215 g each
275 gramos baby corn
2 tomatoes, finely chopped
1 sprig epazote
18.45 gramos salt