Mushroom Crepes
Mushroom Crepes
Crepas con HongosLa Cava is a wonderful restaurant in Mexico City. I often order this dish as a first course or a light entrée.
Ingrediënten
Makes 12 crepes
- Basic Crepes
- Guajillo Chile Sauce with Cream
- 1 poblano chile roasted, peeled, and seeded
- 2 tablespoons olive oil or vegetable oil
- 1 pound white mushrooms finely chopped (about 2 cups)
- ½ medium white onion finely chopped
- 2 tablespoons finely chopped fresh epazote leaves or substitute 1 teaspoon dried epazote or dried oregano, crumbled
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- ½ cup crumbled cotija or mild feta cheese
- Finely chopped fresh flat-leaf parsley
Instructies
- Prepare the crepes and reserve on a plate.
- Prepare the chile sauce and reserve in the pan.
- (Both of these items can be prepared 1 to 2 days in advance.
- )
- Prepare the chiles.
- Then, in a large skillet, heat the oil over medium heat and cook the mushrooms and onions, stirring frequently, until the moisture has evaporated.
- Chop the chile and add to the pan along with the epazote, salt, and pepper.
- Stir to mix.
- Remove from heat and let cool about 10 minutes before filling the crepes.
- Preheat the oven to 350°.
- Grease an 8- × 12-inch baking dish.
- Put about ⅓ cup filling on each crepe.
- (Do not overfill or they will be difficult to roll.
- ) Roll, burrito style—with bottom folded toward center, sides folded in over the bottom, and then rolled into a cylinder— to encase the filling.
- Place seam side down in prepared baking dish.
- Reheat the sauce and pour over all.
- Top with grated cheese.
- Bake until hot and bubbly, about 20 minutes.
- Place 2 crepes on each of 4 serving plates.
- Sprinkle with parsley.
- Serve at once.
