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1
In a hot saute pan, add the oil.
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2
Cook the onion, garlic, and jalapeno for 3 minutes, or until the onions have become translucent.
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3
Add the huitlacoche, and cook for another 3 minutes.
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4
Add the chopped epazote, and season with salt and pepper.
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5
Set aside to cool.
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6
Preheat oven to 350 degrees F.
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7
Arrange the crepes and other ingredients in assembly-line fashion: crepes, filling, cheese, and crema.
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8
Spread 1 tablespoon of sour cream on an open crepe, sprinkle a heaping tablespoon of the huitlacoche filling, cover with a sprinkle of cheese, and roll the crepe into a tube.
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9
Repeat process with the remaining ingredients.
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10
Spread a thin layer of sour cream on the bottom of an oblong 8 by 12-inch glass baking dish.
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11
Place the rolled crepes, seam side down, close, but not over lapping, in the bottom of the pan.
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12
Sprinkle with the remaining cheese and crema.
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13
Bake in the oven until the cheese is melted and crepes are heated through, about 30 minutes.
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14
Drizzle with a little truffle oil.
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15
In a large mixing bowl, whisk the milk, eggs, and melted butter.
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16
Increase speed and whip for 1 minute.
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17
In another bowl, sift the dry ingredients together, and slowly begin to add the dry ingredients to milk mixture.
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18
When well mixed, strain the batter into a spouted measuring cup.
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19
In a non-stick pan, spray a little non-stick spray or coat lightly with butter and pour in about 1/4 cup of batter.
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20
Immediately start tilting pan, covering the bottom of the pan with batter.
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21
Cook until the crepe turns pale brown, then flip with a spatula, cook for 20 seconds more, and remove from the pan onto a paper towel to cool.
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22
Repeat the process with the remaining batter.
