Crepes with Corn Mushroom
Crepes with Corn Mushroom
Crepas de CuitlacocheCuitlacoche (also spelled huitlacoche) is a gray to black fungus (similar to a mushroom) that grows on corn in the rainy season. This ingredient dates back to Aztec cooking and is quite an exotic delicacy. Crepas de Cuitlacoche is a prized dish that's served as a separate course in many sophisticated restaurants. Look for canned cuitlacoche in Mexican markets or from mail-order sources.
Ingrediënten
Makes 12 crepes
- Basic Crepes
- Guajillo Chile Sauce with Cream
- 2 poblano chiles roasted, peeled, seeded and chopped or finely diced
- 2 tablespoons unsalted butter
- ½ medium white onion finely chopped
- 1 tablespoon chopped fresh epazote or ½ teaspoon dried epazote
- 2 about 9-ounce cans cuitlacoche, chopped
- 1 cup shredded Oaxaca or Monterey Jack cheese
Instructies
- Prepare the crepes.
- Cover and reserve.
- Prepare the chile sauce.
- Reserve in the pan off heat.
- Prepare the chiles.
- In a skillet, heat the butter and cook the onion, stirring, until it starts to brown, 3 to 4 minutes.
- Add the chiles to the onion along with the cuitlacoche and 2 teaspoons of water.
- Cook over medium heat, stirring, 4 to 5 minutes, until the liquid is evaporated.
- Preheat the oven to 350°.
- Butter a 7- × 11-inch baking dish.
- Lay 1 crepe on a flat surface.
- Put about 1½ tablespoons filling on the crepe, roll into a cylinder and place in the baking dish, seam side down.
- Repeat, filling and rolling the remaining crepes and place them side by side in the dish.
- Pour the sauce over the crepes.
- Sprinkle with cheese and bake 18 to 20 minutes, or until the crepes are completely heated through, the sauce bubbles and the cheese is melted.
- Place 2 crepes on each of 6 serving plates.
- Serve hot.
