Aztec Crepes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 already cooked crepes
• 2 medium onions, thinly sliced
• 1/2 cup butter
• 4 garlic cloves, finely diced
• 12 squash blossoms, without pistils (about 2 bouquets)
• 1 (1 lb) can cuitlacoche, chopped (greyish-black corn fungus)
• 1 bunch epazote leaves, chopped (what you can pick up with 5 fingers)
• 1 cup prepared hollandaise sauce
• 1/2 cup canned red bell pepper (chopped or sliced)
• 1 cup manchego cheese, shredded (or your favorite melty-bubbly cheese)
• salt and pepper

Recipe

• 1 melt half of the butter in a cooking pan or skillet and sauté one sliced onion and 2 diced garlic cloves until transparent.
• 2 add the chopped huitlacoche, seasoning the mixture with salt, pepper and half of epazote.
• 3 set apart.
• 4 in another skillet melt rest of butter and sauté the remaining onion and garlic.
• 5 add clean squash blossoms (stem and petals, no center parts) and simmer seasoning with salt, pepper and remaining half of epazote leaves.
• 6 fill half of crepes with squash blossoms preparation and the other half with the huitlacoche preparation.
• 7 place on a greased baking dish.
• 8 top with hollandaise sauce and shredded cheese.
• 9 broil until cheese melts and gets a golden crust.
• 10 garnish with chopped or sliced red bell pepper.