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1
Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds.
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2
Add flour, 1/2 cup at a time, blending batter until smooth after each addition.
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3
Let rest 1 to 2 hours.
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4
Reblend batter 5 seconds before using.
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5
Heat nonstick skillet with 7- to 8-inch-diameter bottom over medium-high heat; brush with melted butter.
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6
Pour 3 tablespoons batter into skillet; swirl skillet to coat bottom evenly.
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7
Cook until bottom of crepe is golden, about 30 seconds.
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8
Loosen edges gently with spatula and turn crepe over.
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9
Cook until bottom is brown in spots, about 30 seconds.
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10
Turn crepe out onto paper towel.
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11
Repeat, making about 16 crepes and stacking between paper towels.
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12
(Can be made 2 days ahead.
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13
Wrap and chill.)
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14
Heat oil in large skillet over medium-high heat.
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15
Add onions and saute until translucent, about 3 minutes.
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16
Add mushrooms, epazote, and garlic.
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17
Saute until mushrooms are brown and mushroom liquid has evaporated, about 10 minutes.
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18
Season with salt and pepper.
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19
Char chiles directly over gas flame or in broiler until blackened on all sides.
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20
Enclose in paper bag 10 minutes.
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21
Peel, seed, and thinly slice chiles.
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22
Melt butter in medium saucepan over medium heat.
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23
Add onion; saute until soft, about 2 minutes.
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24
Add garlic; stir 30 seconds.
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25
Stir in flour (mixture may be firm).
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26
Saute 1 minute longer.
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27
Whisk in warm milk and bring to boil, whisking constantly.
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28
Reduce heat to medium-low; simmer until sauce thickens, whisking occasionally, about 5 minutes.
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29
Pour sauce into blender.
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30
Add cream and half of roasted chiles (reserve remaining chiles for garnish).
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31
Blend sauce until smooth.
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32
Season with salt and pepper.
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33
(Can be made 1 day ahead.
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34
Cover and chill.
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35
Whisk over medium heat until just warm before continuing.)
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36
Brush small baking sheet with oil.
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37
Arrange 1 crepe, brown spots up, on work surface.
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38
Place 2 packed tablespoons filling in center.
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39
Fold crepe in half.
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40
Fold in half again, forming triangle.
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41
Place filled crepe on prepared sheet.
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42
Repeat with 11 more crepes and all of filling.
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43
(Can be made 1 day ahead.
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44
Cover with foil and chill.)
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45
Preheat oven to 350F.
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46
Pour 1/4 cup sauce into center of each of 6 ovenproof plates.
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47
Top each with 2 filled crepes.
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48
Pour 1/4 cup sauce over.
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49
Sprinkle with cheese.
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50
Bake until cheese melts, about 12 minutes.
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51
Meanwhile, heat 3 tablespoons oil in heavy medium skillet over medium-high heat.
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52
Add reserved poblano chiles and corn; saute until heated through, about 2 minutes.
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53
Sprinkle with salt.
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54
Garnish crepes with sauteed chiles and corn, then cilantro sprigs, and serve.
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55
*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name.
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56
Substitute mild cheddar, Monterey Jack, or Muenster.
