Cuitlacoche Crêpes with Poblano Chile Cream

Name: Cuitlacoche Crêpes with Poblano Chile Cream
Yield: serves 4 to 6
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, plus more for the pan; 2 cups chopped onion; 1 garlic clove, minced; 1 to 2 serrano chiles (to taste), seeded and minced; Two 7.5-ounce cans cuitlacoche (or 2 cups sautéed wild mushrooms); Salt and freshly ground black pepper; 4 poblano chiles, charred (see page 35), stemmed, seeded, and thinly sliced; 1 cup heavy cream; 8 to 10 Savory Crêpes (page 39); 1/2 cup grated Manchego cheese

December 20, 2011

Cuitlacoche is a fungus that makes corn kernels swell to ten times their normal size, turning them an inky black color. Its smoky-sweet flavor is a cross between corn and mushroom. I grew up eating cuitlacoche stuffed in a quesadilla or in a squash blossom. It’s a delicious, earthy addition to everything from quesadillas to empanadas. If you can’t find canned cuitlacoche in your local Latin market, substitute sautéed wild mushrooms for an equally delicious result.

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