MUSHROOM CREPES W/ POBLANO CHILE SAUCE
Source of Recipe
Epicurious- Bon Appetit May 2003
Recipe Introduction
Wild mushrooms stand in for cuitlacoche (corn fungus),
which is a delicacy in Mexico.
List of Ingredients
Crepes
2 cups whole milk
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
1 teaspoon fine sea salt
2 cups sifted all purpose flour
Additional melted butter
Mushroom filling
1/3 cup corn oil
2 cups chopped white onions
1 pound fresh shiitake mushrooms, stemmed, caps thinly
sliced
2 tablespoons minced fresh epazote or fresh cilantro
4 teaspoons finely chopped garlic
Sauce
6 large fresh poblano chiles
2 tablespoons (1/4 stick) unsalted butter
1/4 cup chopped white onion
1 small garlic clove, minced
3 tablespoons all purpose flour
2 cups warm whole milk
1/2 cup whipping cream
1 cup coarsely grated queso manchego* or Muenster cheese
(about 4 ounces)
3 tablespoons corn oil
1/2 cup fresh corn kernels
Fresh cilantro sprigs
Recipe
For crepes:
Blend milk, eggs, 2 tablespoons melted butter, and salt in
blender 5 seconds. Add flour, 1/2 cup at a time, blending
batter until smooth after each addition. Let rest 1 to 2
hours. Reblend batter 5 seconds before using.
Heat nonstick skillet with 7- to 8-inch-diameter bottom
over medium-high heat; brush with melted butter. Pour 3
tablespoons batter into skillet; swirl skillet to coat
bottom evenly. Cook until bottom of crepe is golden, about
30 seconds. Loosen edges gently with spatula and turn crepe
over. Cook until bottom is brown in spots, about 30
seconds. Turn crepe out onto paper towel. Repeat, making
about 16 crepes and stacking between paper towels. (Can be
made 2 days ahead. Wrap and chill.)
For filling:
Heat oil in large skillet over medium-high heat. Add onions
and saute until translucent, about 3 minutes. Add
mushrooms, epazote, and garlic. Saute until mushrooms are
brown and mushroom liquid has evaporated, about 10 minutes.
Season with salt and pepper.
For sauce:
Char chiles directly over gas flame or in broiler until
blackened on all sides. Enclose in paper bag 10 minutes.
Peel, seed, and thinly slice chiles.
Melt butter in medium saucepan over medium heat. Add onion;
saute until soft, about 2 minutes. Add garlic; stir 30
seconds. Stir in flour (mixture may be firm). Saute 1
minute longer. Whisk in warm milk and bring to boil,
whisking constantly. Reduce heat to medium-low; simmer
until sauce thickens, whisking occasionally, about 5
minutes. Pour sauce into blender. Add cream and half of
roasted chiles (reserve remaining chiles for garnish).
Blend sauce until smooth. Season with salt and pepper. (Can
be made 1 day ahead. Cover and chill. Whisk over medium
heat until just warm before continuing.)
Brush small baking sheet with oil. Arrange 1 crepe, brown
spots up, on work surface. Place 2 packed tablespoons
filling in center. Fold crepe in half. Fold in half again,
forming triangle. Place filled crepe on prepared sheet.
Repeat with 11 more crepes and all of filling. (Can be made
1 day ahead. Cover with foil and chill.)
Preheat oven to 350 deg. F. Pour 1/4 cup sauce into center
of each of 6 ovenproof plates. Top each with 2 filled
crepes. Pour 1/4 cup sauce over. Sprinkle with cheese. Bake
until cheese melts, about 12 minutes.
Meanwhile, heat 3 tablespoons oil in heavy medium skillet
over medium-high heat. Add reserved poblano chiles and
corn; saute until heated through, about 2 minutes. Sprinkle
with salt.
Garnish crepes with sauteed chiles and corn, then cilantro
sprigs, and serve.
*Light yellow, semi-soft mild cheese that is different from
the aged Spanish cheese of the same name. Substitute mild
cheddar, Monterey Jack, or Muenster.
Makes 6 servings.
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