Aztec Crepes Recipe

Name: Aztec Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 already cooked crepes; 2 medium onions, thinly sliced; ½ cup butter; 4 garlic cloves, finely diced; 12 squash blossoms, without pistils (about 2 bouquets); 1 (1 lb) can cuitlacoche, chopped (greyish-black corn fungus); 1 bunch epazote leaves, chopped (what you can pick up with 5 fingers); 1 cup prepared hollandaise sauce; ½ cup canned red bell pepper (chopped or sliced); 1 cup manchego cheese, shredded (or your favorite melty-bubbly cheese); salt and pepper

Servings: persons

12 already cooked crepes
2 medium onions, thinly sliced
½ cup butter
4 garlic cloves, finely diced
12 squash blossoms, without pistils (about 2 bouquets)
1 (1 lb) can cuitlacoche, chopped (greyish-black corn fungus)
1 bunch epazote leaves, chopped (what you can pick up with 5 fingers)
1 cup prepared hollandaise sauce
½ cup canned red bell pepper (chopped or sliced)
1 cup manchego cheese, shredded (or your favorite melty-bubbly cheese)
salt and pepper

1
Melt half of the butter in a cooking pan or skillet and saute one sliced onion and 2 diced garlic cloves until transparent.
2
Add the chopped huitlacoche, seasoning the mixture with salt, pepper and half of epazote.
3
Set apart.
4
In another skillet melt rest of butter and saute the remaining onion and garlic.
5
Add clean squash blossoms (stem and petals, no center parts) and simmer seasoning with salt, pepper and remaining half of epazote leaves.
6
Fill half of crepes with squash blossoms preparation and the other half with the huitlacoche preparation.
7
Place on a greased baking dish.
8
Top with hollandaise sauce and shredded cheese.
9
Broil until cheese melts and gets a golden crust.
10
Garnish with chopped or sliced red bell pepper.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 already cooked crepes, 2 medium onions, thinly sliced, ½ cup butter, 4 garlic cloves, finely diced, and more.

Yes, Aztec Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aztec Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions