Huitlacoche and Squash Blossom Crepes


Rating: 3.0 / 5.00 (3 Votes)


Total time: 45 min

Servings: 22.0 (Portionen)

Ingredients For The Crêpes Dough:









Ingredients For The Filling:












Ingredients For The Sauce:












Instructions:

A delicious mushroom dish for any occasion!

To prepare the crêpes in a wide mix the eggs, flour, milk and oil, rest the dough for a few minutes, butter a frying pan thinly and pour in 1½ tbsp of batter over medium heat, turn the frying pan to coat the bottom evenly with batter as soon as the edges become dry, turn the crêpe to the other side when the second side is also lightly browned, slide the wafer-thin crêpe onto a plate.

For the filling, melt the butter in a frying pan, add the onions and garlic and sauté for about two minutes until translucent. Add the tomatoes and sauté as well, then add the corn mushrooms, squash blossoms and oregano, cook all the ingredients over medium heat for five minutes, stirring continuously.

For the béchamel sauce, melt butter in a saucepan, add finely chopped onions and sauté lightly. Add flour and stir well until no more lumps are visible and the sauce is lightly browned.

Form 1 tablespoon of the filling on each crêpe and roll up the filled crêpes, place them one against the other in a greased gratin dish, pour the sauce over them and sprinkle with grated cheese. Bake the crêpes in the heated

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