Crepes with Spicy Mushroom and Queso Fresco Filling

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Crepes with Spicy Mushroom and Queso Fresco Filling

 

2 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

2 cups milk

2 large eggs

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

melted butter or vegetable oil to coat pan, as needed

2 cups Spicy Mushroom and Queso Fresco Filling, recipe follows

 

Sift the flour, sugar, and salt together into a mixing bowl. Make a well in

the center of the flour mixture.

In a separate bowl, blend the milk, eggs, butter, and vanilla. Add the milk

mixture and stir by hand just until the batter is smooth. Let the batter rest in

the refrigerator at least 1 and up to 12 hours before preparing the crepes.

Strain the batter is necessary to remove lumps before preparing the crêpes.

Heat a crepe pan or a small skillet over medium-high heat. Brush with melted

butter. Pour about 1/4 cup batter into the crepe pan, swirling and tilting the

pan to coat the bottom with batter. Cook until the first side is set and has a

little color, about 2 minutes. Adjust the temperature under the pan if

necessary. Use a thin metal or heatproof rubber spatula to list the crepe and

turn it over. Cook on the other side until the crêpe is cooked through, 1 minute

more.

Stack the crepes to fill now, or refrigerate or freeze them and assemble later.

If desired, divide the mushroom filling evenly among the crepes.

Makes 8 servings.

 

Spicy Mushroom and Queso Fresco Filling

 

The mushrooms need to be added to the pan in a single layer to brown properly,

so saute them in two batches.

 

2 tablespoons olive oil, divided use

1/2 cup minced onion, divided use

1 1/2 teaspoons minced garlic, divided use

4 cups sliced mushrooms, divided use

2 teaspoons minced serrano chiles, divided use

2 tablespoons lime juice

3/4 teaspoon epazote

3/4 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup crumbled queso fresco

 

Heat 1 tablespoon of the olive oil in a sauté pan over medium-high heat. Add

half of the onion and half of the garlic to the oil and sauté, stirring

frequently, until the onion is tender and translucent, 2 to 3 minutes.

Increase the heat to high. Add half the sliced mushrooms without stirring until

they are browned on one side, 3 to 4 minutes. Stir the mixture and continue to

cook over medium heat until the liquid given off by the mushroom cooks away.

Transfer to a bowl and reserve. Repeat to cook the remaining mushrooms.

Return the reserved mushroom mixture to the pan and sauté until the mushrooms

are very hot, 1 to 2 minutes. Add the lime juice, epazote, salt, and pepper.

The completed mushroom filling can now be spooned onto each crepe over the

crumbled queso fresco, or the cheese can be mixed into the warm mushroom mixture

before filling.

Makes 2 cups.

 

 

 

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