Cuitlacoche Crepes with Poblano Chile Cream Recipe

Name: Cuitlacoche Crepes with Poblano Chile Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, plus more for the pan; 2 cups chopped onion; 1 garlic clove, minced; 1 to 2 serrano chiles (to taste), seeded and minced; Two 7.5-ounce cans cuitlacoche (or 2 cups sauteed wild mushrooms); Salt and freshly ground black pepper; 4 poblano chiles, charred (see page 35), stemmed, seeded, and thinly sliced; 1 cup heavy cream; 8 to 10 Savory Crepes (page 39); 1/2 cup grated Manchego cheese

Servings: persons

1
Melt 2 tablespoons of the butter in a large heavy saucepan over medium-low heat.
2
Add 1 cup of the onion, the garlic, and the serrano chile.
3
Saute for 5 minutes, or until the onion is translucent.
4
Add the cuitlacoche and stir for 5 minutes for the flavors to blend.
5
Season to taste with salt and pepper.
6
Set the filling aside to cool.
7
To make the sauce, melt the remaining 2 tablespoons butter in a medium-size heavy saucepan over medium heat.
8
Add the remaining 1 cup onion and saute until translucent, about 5 minutes.
9
Add the poblano chiles and saute for 30 seconds.
10
Add the cream and bring to a boil.
11
Reduce the heat and simmer for 8 minutes, or until slightly thickened.
12
Puree the sauce in a blender until smooth.
13
Season with salt and pepper.
14
Preheat the broiler.
15
Grease a 9 x 13-inch glass baking dish with butter.
16
Place 1 crepe on a cutting board.
17
Spoon 1/4 cup of the filling down the center of the crepe.
18
Roll it up like a burrito, enclosing the filling, and place it in the prepared baking dish.
19
Repeat with the remaining crepes and filling, fitting them together snugly in the dish.
20
Pour the sauce over the crepes.
21
Sprinkle with the cheese.
22
Broil until the cheese begins to brown in spots, about 10 minutes.
23
Serve.

448

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, plus more for the pan, 2 cups chopped onion, 1 garlic clove, minced, 1 to 2 serrano chiles (to taste), seeded and minced, and more.

Yes, Cuitlacoche Crepes with Poblano Chile Cream 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!

Cuitlacoche Crepes with Poblano Chile Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions