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Fusion of French food and the Mexican crepes with cuitlacoche. Prepared with a creamy poblano chilli sauce and served gratin with the delicious Chihuahua cheese.
2 cans huitlacoche corn mushroom, each of 250 grams
150 grams huitlacoche corn mushroom, cool
2 poblano peppers, seedless and deveined
1/3 cups 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
Prepare the crepes as indicated by the following recipe: mix 2 cups of milk, 1 egg, 1 cup of flour and 1 tablespoon of oil. Let stand 5 minutes. Grease a pan with butter and heat over medium heat. Put 1 tablespoon and a half in the pan, moving to cover the entire surface. Turn the crepe over and reserve on a plate when it is brown. Repeat with the rest of the mixture.
To prepare the filling, melt 2 tablespoons of butter (30 grams) in a pan and add 1/3 cup of finely chopped onion. Sauté for 2 minutes and add 1 poblano pepper, corn, epazote and cuitlacoche with their juice. Continue on medium heat moving constantly for 5 minutes.
To prepare the sauce, grind the other 2 poblano peppers with the milk and reserve them. Melt the butter in a small saucepan. Add the flour and sauté it, stirring continuously, until it browns slightly. Remove from the heat and continue stirring while the cream, ground hilies and salt are incorporated. Return to heat over medium heat and keep moving until the sauce begins to boil. Reserve.
Put a spoonful of filling in each crepe, roll it up and place in a greased baking dish. Cover it with aluminum foil and leave it until 15 minutes before serving.
Before serving, preheat the oven to 260 centigrade (500 Fahrenheit). Bathe the crepes with the sauce and sprinkle with the cheese. Bake for 10 minutes until the cheese starts to brown.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Cuitlacoche Crepes with Poblano Sauce
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