Mushroom Crepes with Poblano Chile Sauce

Name: Mushroom Crepes with Poblano Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 3 Tbsps all purpose flour; 6 servings Additional melted butter; 1 sprig Fresh cilantro; 3 Tbsps corn oil; 3 larges eggs; 118 milliliters fresh corn kernels; 454 grams fresh shiitake mushrooms, stemmed, caps thinly sliced; 4 teaspoons finely chopped garlic; 1 small garlic clove, minced; 473 milliliters warm whole milk; 113 grams cup coarsely grated queso manchego* or Muenster cheese (about; 6 larges fresh poblano chiles; 1 teaspoon fine sea salt; 2 Tbsps (1/4 stick) unsalted butter; 118 milliliters whipping cream; 59 milliliters chopped white onion; 473 milliliters chopped white onions; 473 milliliters whole milk; 2 Tbsps minced freshepazote or fresh cilantro

Mushroom Crepes with Poblano Chile Sauce might be just the Mediterranean recipe you are searching for. This recipe serves 6. This morn meal has 502 calories, 17g of protein, and 36g of fat per serving. If you have all purpose flour, poblano chiles, muenster cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds.

Ingredients you will need

Butter

Egg

Milk

Salt

Equipment you will use

Blender

Add flour, 1/2 cup at a time, blending batter until smooth after each addition.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Crepes

Wrap

Equipment you will use

Paper Towels

Frying Pan

Spatula

Heat oil in large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onions and sauté until translucent, about 3 minutes.

Ingredients you will need

Onion

Add mushrooms, epazote, and garlic. Sauté until mushrooms are brown and mushroom liquid has evaporated, about 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Epazote

Garlic

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.

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler

Melt butter in medium saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add onion; sauté until soft, about 2 minutes.

Ingredients you will need

Onion

Add garlic; stir 30 seconds. Stir in flour (mixture may be firm). Sauté 1 minute longer.

Ingredients you will need

Garlic

All Purpose Flour

Whisk in warm milk and bring to boil, whisking constantly. Reduce heat to medium-low; simmer until sauce thickens, whisking occasionally, about 5 minutes.

Ingredients you will need

Sauce

Milk

Equipment you will use

Whisk

Pour sauce into blender.

Ingredients you will need

Sauce

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Chili Pepper

Cream

Sauce

Whisk over medium heat until just warm before continuing.)

Equipment you will use

Whisk

Brush small baking sheet with oil. Arrange 1 crepe, brown spots up, on work surface.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

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.)

Ingredients you will need

Crepes

Equipment you will use

Aluminum Foil

Preheat oven to 350°F.

Equipment you will use

Oven

Pour 1/4 cup sauce into center of each of 6 ovenproof plates. Top each with 2 filled crepes.

Ingredients you will need

Crepes

Sauce

Pour 1/4 cup sauce over.

Ingredients you will need

Sauce

Sprinkle with cheese.

Ingredients you will need

Cheese

Bake until cheese melts, about 12 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Meanwhile, heat 3 tablespoons oil in heavy medium skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add reserved poblano chiles and corn; sauté until heated through, about 2 minutes.

Ingredients you will need

Poblano Pepper

Corn

Sprinkle with salt.

Ingredients you will need

Salt

Garnish crepes with sautéed chiles and corn, then cilantro sprigs, and serve.

Ingredients you will need

Cilantro

Chili Pepper

Crepes

Corn

*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.

Ingredients you will need

Monterey Jack Cheese