MUSHROOM CREPES WITH POBLANO CHILE SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mushroom Crepes with Poblano Chile Sauce image

Categories     Milk/Cream     Blender     Cheese     Mushroom     Bake     Sauté     Vegetarian     Cinco de Mayo     Buffet     Hot Pepper     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 25

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 freshepazote 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

Steps:

  • 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 sauté until translucent, about 3 minutes. Add mushrooms, epazote, and garlic. Sauté 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; sauté until soft, about 2 minutes. Add garlic; stir 30 seconds. Stir in flour (mixture may be firm). Sauté 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°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; sauté until heated through, about 2 minutes. Sprinkle with salt.
  • Garnish crepes with sautéed 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.

Raj kumar Bhagat
[email protected]

These crepes are a waste of time and ingredients.


Lablab Lablab
[email protected]

I've tried this recipe several times and I can never get the crepes to cook evenly.


Mohamed Iffak
[email protected]

I'm not sure what I did wrong, but my crepes turned out rubbery.


Leolynn Leo
[email protected]

These crepes are the perfect comfort food.


BST Tanjil Islam
[email protected]

I'm definitely going to be making these crepes again.


SR waz tv
[email protected]

These crepes are so versatile. You can fill them with anything you like.


Francis Phiri
[email protected]

I made these crepes for a brunch party and they were a huge hit.


Natasha Brownie
[email protected]

The crepes were a little too thick for my taste, but the sauce was amazing.


Enkhmunkh Davaadorj
[email protected]

I've never made crepes before, but these turned out perfectly.


TrampDaddy TrampDaddy
[email protected]

These crepes were so easy to make and they were absolutely delicious.


Sameen Ayesha
[email protected]

The sauce was a bit too runny for my taste, but I just added a little bit of cornstarch to thicken it up.


Ennard_ ExoticButtersAddict
[email protected]

I'm not a big fan of mushrooms, but I loved these crepes.


abdelouahed hamama
[email protected]

These crepes were a bit more work than I expected, but they were definitely worth it.


AGANGI JOHN
[email protected]

I had some leftover crepes and I filled them with scrambled eggs and cheese for breakfast the next day. They were so good!


Pau McArthur
[email protected]

The sauce was a bit too spicy for my taste, but the crepes themselves were delicious.


Sam Molina
[email protected]

I've made these crepes several times now and they're always a crowd-pleaser.


Santrell Vaughn
[email protected]

These mushroom crepes were a hit with my family! The poblano chile sauce was the perfect complement to the savory crepes.