Name: Cuitlacoche Crepes with Poblano Sauce
Prep time: 110 min
Yield: 8
Cuisine: Mexicana
Ingredients: whole-wheat pasta, Bolognese Sauce recipe; 2 tablespoons butter; 1/3 cups onion, finely chopped; 1 Poblano chile, seedless and deveined; 1/2 cups corn kernels, tender; 1 tablespoon epazote, chopped; 2 cans huitlacoche, each 250 grams; 150 grams huitlacoche, fresh; 2 Poblano chiles, seedless and deveined; 1/3 cups cow's milk; 60 grams butter; 1 1/2 tablespoons wheat flour; 2 cups thick cream; 1 teaspoon salt; 1 1/2 cups Chihuahua cheese, grated

Preparation

1h 50 mins

Medium

Prepare the crepes as indicated in the following recipe: mix 2 cups of milk, 1 egg, 1 cup of flour, and 1 tablespoon of oil. Let rest for 5 minutes. Grease a skillet with butter and heat over medium heat. Pour in 1 and a half tablespoons into the skillet, moving it to cover the entire surface. Flip the crepe and set aside on a plate when golden brown. Repeat with the remaining mixture. To prepare the filling, melt 2 tablespoons of butter (30 grams) in a skillet and add 1/3 cup of finely chopped onion. Sauté for 2 minutes and add 1 poblano pepper, corn, epazote, and cuitlacoche with its juice. Continue over medium heat, stirring constantly for 5 minutes.