Squash blossom and huitlacoche crepes with poblano sauce

Recipe for Zucchini Flower and Huitlacoche Crepes with Poblano Sauce

Hello! We're going to prepare a dish that is pure identity and heart. This recipe combines the softness of crepes with the earthy intensity of huitlacoche and the delicacy of zucchini flower, all bathed in a creamy sauce that will make you fall in love. It's the essence of Mexican gastronomy brought to your table in a simple yet spectacular way.

Preparation time

Organizing yourself in the kitchen is half the battle. Here's the time breakdown so you can plan your cooking session stress-free and enjoy the process.

• Preparation: 25 minutes
• Cooking: 20 minutes
• Total: 45 minutes
• Servings: 8 to 10 crepes
• Difficulty: Intermediate

Ingredients

To achieve that authentic flavor, ingredient quality is vital. Here is the exact list of what you need. If you want to delve deeper into how to make the base from scratch, you can check out my guide on classic French crepes, which work perfectly here.

For the sauce

• 4 roasted, sweated poblano peppers, stemmed and seeded
• 1 1/2 cups milk
• 2 tablespoons unsalted butter
• 1 tablespoon plus 1 teaspoon wheat flour
• 1 cup fresh or thick Mexican cream
• 3/4 teaspoon salt (or to taste, divided)
• 1/2 teaspoon ground nutmeg

For the filling

• 1 tablespoon vegetable oil
• 2 tablespoons butter (additional to the sauce's)
• 1 cup chopped white onion
• 1 clove garlic, minced or pressed
• 3 cups fresh huitlacoche (thawed) or 2 cans
• 6 cups cleaned, drained, and cut into pieces squash blossoms (or 1 jar)
• 1 cup yellow or white corn kernels (fresh or thawed)

To assemble

• 10 homemade crepes, already prepared
• 1/2 cup of fresh cheese or grated cotija for garnish

Note on substitutions: If you can't find fresh huitlacoche, the canned version is an excellent alternative; just make sure to drain the liquid well. For squash blossoms, if using jarred, rinse them gently to remove excess brine.

Utensils we will use

You don't need professional equipment for this typical dish, what you have at home is enough. If you want to know more about who is behind these tips, you can read a bit about Gina Whitley and my passion for practical cooking.

• Blender
• Medium pot for the sauce
• Large pan for the filling
• Non-stick pan (to heat the crepes)
• Knife and cutting board
• Wooden spoon or silicone spatula
• Serving dish or platter

Preparation

Let's build this dish step by step. The key is to treat each ingredient with care, respecting its times to highlight the Mexican flavors.

1. Prepare the sauce base

   We start with the soul of the dish. Chop the poblano chilies that you have previously cleaned. Place them in the blender cup along with the milk. Process at medium-high speed until you get a smooth, homogeneous puree with a vibrant green color. Reserve this mixture.

2. Make the roux and cook the sauce

   Heat a pot over medium heat and melt 1 tablespoon of butter. When it starts to bubble slightly, add the flour all at once. Here's the trick: stir continuously for 2 or 3 minutes. We want the paste to smell toasted (like nuts), have a pale golden color, and look foamy; this will eliminate the raw flour taste. Pour the blended chili puree over this paste, reduce the heat to medium-low, and mix vigorously to avoid lumps. Incorporate the cream, 1/2 teaspoon of salt, and the nutmeg. Cook for 8 to 10 minutes, stirring occasionally until it thickens and has a nappe texture (that coats the back of a spoon).

3. Sauté the filling base

   While the sauce rests for a moment, heat the large skillet over medium heat. Add the rest of the butter along with the vegetable oil. Once melted, add the chopped onion. Cook patiently for 8 to 10 minutes; we want to sauté it until it's transparent and the edges begin to brown slightly, adding sweetness. Add the minced garlic and cook for only 1 more minute for it to release its aroma without burning.

4. Cook the huitlacoche and flowers

   It's time to integrate the protagonists. Add the huitlacoche, chopped squash blossoms, and corn kernels to the skillet. Sprinkle the remaining 1/4 teaspoon of salt. Cook everything together, stirring frequently, for about 3 minutes. You'll know it's ready when everything is hot and the squash blossoms have «wilted» or reduced their volume, integrating with the black fungus.

5. Assemble the crepes

   Take your crepes and heat them one by one in a non-stick skillet over low heat, just about 10 seconds per side so they regain flexibility without toasting. Place each crepe on a plate or board, add 3 generous tablespoons of the filling in the center, and roll them up like thick tacos or flautas. If you like to play with shapes, you can see how I assemble a crepe cake for another occasion, but today we'll stick to the classic.

To finish and serve

Place the filled crepes on the serving platter, making sure the seam is facing down so they don't open. Pour the poblano sauce hot over them, covering them generously but allowing the ends to show if you prefer for aesthetics. Sprinkle with crumbled fresh or cotija cheese for visual and flavor contrast. Serve immediately while steaming. Accompany it with simple white rice so as not to compete with the sauce.

Nutritional Information

Here's an estimate of what this delicious dish provides. Remember that traditional ingredients like huitlacoche are true nutritional gems.

• Calories: 450 kcal
• Proteins: 17 g
• Fats: 18 g
• Carbohydrates: 59 g
• Fiber: 4.3 g

Note: Values are approximate estimates per serving of 2 crepes and may vary depending on the dairy brands used.

5 keys to make it perfect

As a private chef, I've noticed that small details are what transform a good recipe into an unforgettable one. Here are my secrets for these crepes:

1. The roasting of the poblano: Don't skip the step of «sweating» the chilies in a plastic bag after roasting them. This not only makes them easier to peel, but also intensifies their smoky flavor, crucial for a good authentic meal. If you like this flavor profile, you'll love trying my chicken stuffed in creamy sauce.
2. The freshness of the flower: Squash blossoms are very delicate. Don't wash them under a strong stream of water; instead, pass them through a bowl of water and dry them very carefully. Always add them at the end of the filling's cooking to maintain their texture.
3. The point of the huitlacoche: If you use fresh huitlacoche, you'll see it releases black liquid. Let it evaporate a bit in the pan to concentrate the earthy and corn flavor before filling.
4. Lump-free sauce: When making the roux (flour + butter), make sure the chili puree is not ice cold when incorporating it, or pour it in little by little while whisking. The texture should be velvety.
5. Optional gratin: If you want an extra touch of indulgence, place the crepes in a baking dish, top them with Manchego or Gouda cheese, and gratinate them in the oven for a few minutes. It's a technique I also use in my chicken crepes.

When is it ideal to enjoy it?

This dish has wonderful versatility. It's perfect for a Sunday family meal where we want to treat everyone without spending eternal hours in front of the stove. It also shines in national celebrations, such as in September, thanks to its green (sauce), white (cream/cheese) colors and the dark touches of huitlacoche that evoke fertile land.

Personally, I love serving it as a late breakfast or elegant «brunch.» If you're looking for options to finish such a meal with a flourish, a light dessert like the mango and passion fruit ice cream wonderfully cleanses the palate after the creaminess of the poblano.

Comparison table

Sometimes we get confused among so many delicious options from the regional cuisine. Here I help you distinguish this dish from other similar ones so you can choose the perfect one for today.

Frequently asked questions (FAQ)

Share your experience

The kitchen is for experimenting and sharing. Leave your comment and share your own little tricks! I'd love to know if you added any extra ingredients or how your squash blossoms turned out. I'll read you below!

Culinary glossary

So you can move like a fish in water in the kitchen, here I explain some terms we used today:

• Sauté until translucent: To cook onion or garlic in fat over medium heat until they become transparent, without burning.
• Huitlacoche: An edible black fungus that grows on corn cobs; it is considered a delicacy in Mexico for its smoky and earthy flavor.
• Roux: A mixture of flour and fat (butter in this case) cooked briefly, which serves as a base to thicken sauces.
• Sweat (chiles): A technique of placing hot roasted chiles in a closed bag so that the steam loosens the skin and makes them easy to peel.
• Coat: To achieve a sauce with enough consistency to coat the back of a spoon without completely dripping off.

Squash blossom and huitlacoche crepes with poblano sauce

Discover how to prepare gourmet Mexican crepes filled with squash blossom and huitlacoche, bathed in a mild poblano chili sauce. An ideal dish when you want to surprise with the best of contemporary Mexican cuisine.

Type: Recipe

Cuisine: Mexican

Keywords: crepes, squash, blossom, huitlacoche, with, poblano, sauce, Mexican, salads, easy, homemade, recipe

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT30M

Cooking Time: PT20M

Total Time: PT50M

Recipe Ingredients:

• 1 cup of milk
• 2 eggs
• ½ cup all-purpose flour
• 1 tablespoon melted butter
• salt to taste
• 1 cup clean and chopped squash blossom
• 1 cup huitlacoche
• ¼ cup finely chopped onion
• 1 clove garlic, minced
• oil, salt and pepper to taste
• 2 roasted, cleaned, and peeled poblano chilies
• ½ cup cream
• ¼ cup milk
• 1 clove of garlic

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 50 minutes

Servings: :

Servings: 4 to 6 people

Difficulty: :

Difficulty: Medium

Step 1 :

Blend all the ingredients for the crepes and let the mixture rest for 30 minutes in the refrigerator. Cook them one by one in a pan with butter, obtaining thin crepes.

Step 2 :

In a separate pan, sauté the onion and garlic in a little oil, add the squash blossom and huitlacoche. Season with salt and pepper and cook until soft.

Step 3 :

For the sauce, blend the poblano peppers with the cream, milk, and garlic, season and heat over low heat without letting it boil, stirring until thickened.

Step 4:

Fill the crepes with the flower and huitlacoche mixture, bathe them with the hot sauce and decorate with chopped fresh cheese.

Editor's Rating:
4.8