Huitlacoche, corn, and squash blossom crepes with poblano sauce

Yield: 4 servings (8 crepes) · Prep time: 45 min · Difficulty: Medium

Ingredients

• For the crepes: 1 cup all-purpose flour, 1 cup milk, 2 eggs, 2 tablespoons melted butter, 1 pinch of salt
• 250 g fresh huitlacoche (Ustilago maydis)
• 1/2 cup corn kernels
• 1 cup cleaned squash blossoms
• 1/2 chopped onion
• 1 minced garlic clove
• 2 sprigs of epazote (Dysphania ambrosioides)
• 2 tablespoons oil or butter
• For the poblano sauce: 2 roasted and peeled poblano peppers, 1 cup cream, 1/2 cup milk, salt
• Fresh cheese for gratinating

Simbiosis Products Used

• One teaspoon of 8 Mushroom Powder in the poblano sauce for a deeper umami flavor (optional)

Preparation

1. Blend the crepe ingredients until smooth; let rest for 20 minutes. Cook thin crepes in a non-stick pan, one per side, until you have 8. Set aside.
2. Sauté the onion and garlic in oil. Add the huitlacoche and cook for 5 minutes until it releases its dark juices.
3. Add the corn, squash blossoms, and epazote; cook for 3 minutes until the blossoms wilt. Season with salt and pepper and set aside.
4. For the sauce, blend the poblano peppers with the cream, milk, and salt (and the 8 Mushroom Powder, if using). Heat over low heat without boiling.
5. Fill each crepe with the filling, roll it up, and arrange it in a baking dish. Drizzle with the poblano sauce and sprinkle with fresh cheese.
6. Gratin in an oven at 180 degrees Celsius for 12 to 15 minutes. Serve hot.

Functional Note

Huitlacoche (Ustilago maydis) is a good source of dietary fiber and provides compounds with antioxidant activity. Along with squash blossoms and corn, it makes this dish an appetizer that contributes to a varied diet.

Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.

Related

• More Mexican Cuisine Recipes
• The Fungi Kingdom