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