10/26/12 - Crêpes with poblano sauce

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This intriguing marriage of French crepes with Mexican corn truffle was first served in the Court of Emperor Maximilian and his wife, Carlota. It was a very distinguished dish for special occasions in the Mexican Court.

Ingredients (10 servings of 2 crepes each)

For the Crepes

• 2 cups of milk

• 1 egg

• 1 cup plus 1 tablespoon all purpose flour

• 1 table spoon of oil

• butter

To prepare the crepes

In a mixing bowl, beat together the milk, egg, flour and oil. Let rest for 5 minutes. Slightly butter a non stick pan set over medium heat. Pour 1 ½ table spoon of butter into the pan and tilt it to cover the bottom. As soon as the edges of the crepe begin to dry out, turn it over. When the second side is slightly brown, transfer the crepe to a plate. Repeat until all the butter has been used. There should be about 22 crepes. Set aside.

For the Filling

• ½ Spanish onion small diced

• 1 garlic chopped

• 1 tomato small diced

• 1 cup of spinach leaves

• ½ cup of corn kernels

• 1 table spoon of epazote (or cilantro)

• 1 4oz. can of corn truffle

• ½ cup of wild mushrooms diced

• 2 table spoons of butter

• ½ tea spoon salt

• ½ tea spoon of black pepper

To prepare the filling

Melt the butter in a skillet, add the onion the garlic and tomato and sauté for 2 minutes. Add the rest of the ingredients. Cook over medium heat for 5 minutes, stir constantly.

For the Sauce

• 2 poblano peppers (peeled, seeds and membrane removed)

• 1/3 cup of milk

• 1/4 cup of butter

• 1 ½ tablespoon of all purpose flour

• 2 cups of heavy cream

• 1 ½ cups of grated manchego cheese or Monterey jack or a medium sharp cheddar cheese

• ½ cup of chicken stock

• ½ tea spoon white pepper

• 1 tea spoon salt

To prepare the sauce

Purée the poblano peppers in a blender with the milk. Melt the butter in a small sauce pan. Add the flour and cook until slightly brown. Remove from heat and continue to stir while adding the heavy cream, the poblano purée, the salt and the pepper. Return to heat and stir until sauce begins to boil. Set aside.

For the Garnish

Avocado slices and cilantro

To assemble

Place a table spoon of filling on each crepe, and a tea spoon of cheese, roll up and cut off on even edges. Arrange in a single layer in a greased oven proof dish. Cover with aluminum foil until 15 minutes before serving.

Before serving

Preheat oven to 500° F. Pour the sauce over the crepes and sprinkle the cheese. Bake 10 minutes or until cheese begins to melt. Or place in the broiler (griller) until the sauce bubbles and the cheese is slightly golden. Serve 2 in a plate with avocado and cilantro.