Yesterday we answered the question: Huitlacoche? Where can I find this stuff in Phoenix and what can I do with it? Follow the jump for a recipe shared by Azucena Tovar from Los Sombreros in Scottsdale.
Huitlacoche Crepes from Los Sombreros; recipe courtesy of Azucena Tovar
Crepe Batter for 12 crepes*
1 and ¾ cups AP flour
½ cup melted butter
½ teaspoon fresh ground black pepper
½ teaspoon sugar
½ cup beer
Butter to coat skillet
Combine ingredients and blend until smooth batter forms.
Allow batter to rest 30 minutes.
Heat an 8-inch skillet. Add butter to coat the skillet bottom.
Ladle enough batter to cover the bottom of the pan, pouring off excess. Allow bottom to cook, flip and continue to cook until done.
Layer crepes on sheet pan and keep warm until ready to fill.
*Extra crepes can be layered between wax or parchment paper and frozen for future use.
2 Tablespoons chopped onion
2 Tablespoons chopped tomato
2 Tablespoons corn
2 Tablespoons goat cheese
2 Tablespoons blue cheese
¼ cup huitlacoche
½ cup chipotle salsa
Sauté onion, tomato and corn with huitlacoche until softened. Stir in cheeses and chipotle salsa and heat through.
¾ cup pomegranate concentrate
¼ cup water
½ Tablespoon cornstarch
Combine ingredients in a saucepan. Bring to boil, cook until thickened.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
½ lb cream cheese
½ cup huitlacoche
6 oz goat cheese
1-cup chicken stock
½ teaspoon Mexican oregano
½ teaspoon cumin
Garnish: sliced red onion, sliced radish, pomegranate seeds
Heat ingredients in a saucepan. Blend to combine.
Fill each crepe with sautéed vegetable and cheese filling. Roll. Pour cream topping over each crepe, drizzle with pomegranate sauce.
Garnish with sliced red onion, sliced radish, and pomegranate seeds.