Huitlacoche, Corn & Squash Blossom Crepes with Poblano Sauce

Name: Huitlacoche, Corn & Squash Blossom Crepes with Poblano Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 poblano chiles roasted or charred (sweated, stemmed and seeded); 1 1/2 cups milk; 2 tablespoons unsalted butter (divided); 1 tablespoon, plus 1 teaspoon, all-purpose flour; 1 cup Mexican cream (Latin-style cream, crème fraîche or heavy cream); 3/4 teaspoon kosher or coarse sea salt (or to taste, divided); 1/2 teaspoon ground nutmeg; 1 tablespoon vegetable oil; 1 cup chopped white onion; 1 garlic clove (finely chopped or pressed); 3 cups fresh huitlacoche (shaved off the cob, thawed from frozen, or 2 7-ounce cans); 6 cups rinsed (drained and coarsely chopped squash blossoms, or 1 1-pound jar squash blossoms, rinsed and drained); 1 cup corn kernels (shaved from cob, or thawed from frozen); 1 batch of homemade crepes; 1/2 cup crumbled queso fresco (or mild feta cheese for garnish)

Instructions

Prep:10minCook:30min

Funny that one of the most classic Mexico City dishes is a crepe dish. It is such a favorite for Chilango (a.k.a. people who live in Mexico City) weddings that, if my memory doesn’t fail me, one out of every two weddings I’ve been to has served this dish. It is considered special, delicate and celebratory. Though it might sound strange at first, when you turn back the pages of Mexico’s history, you find that the love affair between Mexican kitchens and French cuisine goes way back.

Updated at: Mon, 13 Jan 2025 06:35:07 GMT