Mushroom Crepes with Poblano Chile Sauce

Ingredients

• 4 teaspoons garlic
• 6 large fresh poblano chiles
• 1 pound fresh shiitake mushrooms
• 2 cups white onions
• ¹/₃ cup corn oil
• 1 teaspoon fine sea salt
• 2 cups all purpose flour
• + 15 more ingredients
• • 2 tablespoons unsalted butter
  • 2 tablespoons fresh epazote or fresh cilantro
  • butter
  • 3 large eggs
  • 2 cups whole milk
  • Fresh cilantro sprigs
  • ½ cup fresh corn kernels
  • 3 tablespoons corn oil
  • 1 cup coarsely grated queso manchego or Muenster cheese
  • ½ cup whipping cream
  • 2 cups whole milk
  • 3 tablespoons all purpose flour
  • 1 small garlic clove
  • ¼ cup white onion
  • 2 tablespoons unsalted butter

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...

View full recipe at Epicurious