Mushroom Crepes with Poblano Chile Sauce

Mushroom Crepes with Poblano Chile Sauce
Photo by Mark Thomas

Ingredients

  • 2 tablespoons unsalted butter
  • butter
  • 2 cups whole milk
  • 4 teaspoons garlic
  • 6 large fresh poblano chiles
  • 1 teaspoon fine sea salt
  • 2 tablespoons fresh epazote or fresh cilantro
  • + 15 more ingredients
    • 1 pound fresh shiitake mushrooms
    • 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
    • 2 cups all purpose flour
    • 2 tablespoons unsalted butter
    • 3 large eggs
    • ¼ cup white onion
    • 2 cups white onions
    • 1/3 cup corn oil
    • 3 tablespoons all purpose flour
    • 1 small garlic clove

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

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