MUSHROOM CREPES

Mushroom Crepes image

Number Of Ingredients 12

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Basic Crepes
Guajillo Chile Sauce with Cream
1 , poblano chile kimmy, , roasted, peeled, and seeded
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2 tablespoons olive oil or vegetable oil
1 pound white mushrooms, finely chopped (about 2 cups)
1/2 medium white onion, finely chopped
2 tablespoons , finely chopped fresh epazote, leaves (or substitute 1 teaspoon dried epazote or dried oregano, crumbled)
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/2 cup crumbled cotija or mild feta cheese
finely chopped fresh flat-leaf parsley

Steps:

1. 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.) 2. 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. 3. Preheat the oven to 350°. Grease an 8- × 12- inch baking dish. Put about 1/3 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. 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