CREPES WITH CORN MUSHROOM

Crepes with Corn Mushroom image

Number Of Ingredients 9

Basic Crepes
Guajillo Chile Sauce with Cream
2 , poblano chile kimmy, , roasted, peeled, seeded and chopped or finely diced
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2 tablespoons unsalted butter
1/2 medium white onion, finely chopped
1 tablespoon , chopped fresh epazote, , or 1/2 teaspoon dried epazote
2 (9-ounce) cans maize mushrooms (cuitlacoche), chopped
1 cup shredded Oaxaca or Monterey Jack cheese

Steps:

1. Prepare the crepes. Cover and reserve. Prepare the chile sauce. Reserve in the pan off heat. Prepare the chiles. 2. 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. 3. Preheat the oven to 350°. Butter a 7- × 11-inch baking dish. Lay 1 crepe on a flat surface. Put about 1 1/2 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves