Prep 30 mins
Cook 15 mins
A Mexican gourmet restaurant recipe using little known ingredients such as squash blossoms and corn fungus which are considered delicacies in Mexico. This recipe is the specialty of a renowned restaurant in Morelia, Michoacan.
- 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
- Melt half of the butter in a cooking pan or skillet and sauté one sliced onion and 2 diced garlic cloves until transparent.
- Add the chopped huitlacoche, seasoning the mixture with salt, pepper and half of epazote.
- Set apart.
- In another skillet melt rest of butter and sauté the remaining onion and garlic.
- Add clean squash blossoms (stem and petals, no center parts) and simmer seasoning with salt, pepper and remaining half of epazote leaves.
- Fill half of crepes with squash blossoms preparation and the other half with the huitlacoche preparation.
- Place on a greased baking dish.
- Top with hollandaise sauce and shredded cheese.
- Broil until cheese melts and gets a golden crust.
- Garnish with chopped or sliced red bell pepper.