This is a recipe for huitlacoche crepes offered by chef Rodrigo Flores of the Mexico City restaurant Hacienda de los Morales. The recipe serves 10 people. Some ingredients are specialized and may need to be purchased in markets that carry Mexican products.
FOR CREPES: 4 eggs, 3 cups milk, 14.5 ounces flour, 3/4 cup butter, melted (1 1/2 sticks), Salt to taste
FOR HUITLACOCHE FILLING:: 1/3 cup vegetable oil, 1/2 white onion, diced finely, 8 cloves garlic, diced, 3 peeled and seeded poblano chiles, diced, 3 to 4 pounds fresh huitlacoche, 3 sprigs epazote (a leafy Mexican herb), Pinch of black pepper, Pinch of thyme, Pinch of ground bay laurel, Salt to taste
FOR SAUCE: 3/4 cup butter ( 1 1/2 sticks), 1/2 white onion, diced, 3 cloves garlic, halved, 4 poblano chiles, seeded and cut into strips, 3 green bell peppers, seeded and cut into small strips, 1 cup cream, Milk if needed, Salt to taste
FOR GRATIN TOPPING: 1/2 cup grated parmesan cheese, 300 grams (about 10.5 ounces), Oaxaca cheese
To begin, prepare the crepes. Beat the eggs in a stainless steel or glass mixing bowl. Add the milk, then the flour. Mix until smooth.
Slowly add melted butter and put in a pinch of salt to taste.
Make the crepes one at a time in a frying pan and set them aside.
To make the filling, heat oil in a saucepan, then add the onion, garlic and diced chiles.
When the onion is caramelized, add the huitlacoche and epazote. Cook until thick.
Season to taste with pepper, thyme, bay laurel and salt.
To prepare the sauce, melt the butter in a saucepan. Add the onion and garlic. Let it caramelize.
Add the strips of raw, deseeded chile and bell pepper. Cook over low heat till very tender.
Put in blender and liquefy, adding the cream. If the sauce is too thick, add a bit of milk. Season with salt to taste.
To plate: Put several spoonfuls of huitlacoche filling on one side of each crepe. Fold it over, then ladle sauce on top. Finally, sprinkle with grated parmesan cheese and tiny cubes of Oaxaca cheese. Set in oven for a few moments to melt the cheese. Serve. MORE FROM MCCLATCHY Recipe for Oaxacan Black Mole With Braised Chicken
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