Crepas de Cuitlacoche

Ingredients

• 1½ tsp unsalted butter, for greasing the dish
• 12 five-inch crêpes
• 1 recipe cooked cuitlacoche (Ustilago maydis), warm
• 1½ cups crème fraîche
• 3 chiles poblanos, charred, peeled, and cleaned (for sauce)
• ¼ tsp sea salt, or to taste
• 4 oz Chihuahua cheese or medium-sharp Cheddar, grated
• 2 chiles poblanos, cut into rajas and sautéed (for garnish)

Method

1. 1
   Heat oven to 176°C / 350°F. Butter an ovenproof baking dish.
2. 2
   Spoon warm cuitlacoche filling across the center of each crêpe. Roll and place seam-side down in the prepared dish.
3. 3
   Blend crème fraîche with the 3 whole roasted, peeled poblanos until the sauce is smooth and pale green. Season with salt.
4. 4
   Pour sauce evenly over the crêpes. Cover the dish with foil or a lid.
5. 5
   Bake covered for 10–15 minutes, until the sauce is bubbling around the edges.
6. 6
   Remove cover. Scatter grated cheese over the top and lay the sautéed poblano rajas across the dish.
7. 7
   Return to the oven for just long enough to melt the cheese — watch closely.
8. 8
   Serve immediately.