Squash Blossom Crepes Crepas De Flor De Calabaza Recipes
SQUASH BLOSSOM CREPES (CREPAS DE FLOR DE CALABAZA)
This is a recipe that has been on my family for generations. We serve this on special occasions like Christmas and weddings, but it is really easy to make. Serve with a green leafy salad.
Provided by Idalhi
Categories Breakfast and Brunch Crepes Savory
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the eggs, milk, 1/4 teaspoon salt, melted butter, and flour into a blender. Blend until no dry lumps of flour remain in the batter. Scrape down the sides of the blender as needed. Heat an oiled, non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
- Melt 2 tablespoons of butter in a large pot over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, and simmer until reduced to half its original volume. Stir in the chopped zucchini blossoms, cover, and cook a few minutes until the squash blossoms have softened and reduced in volume. Stir in the tomato, nutmeg, and epazote until the tomato begins to soften, about 2 minutes. Add the creme fraiche, then season to taste with salt and pepper.
- Roll about 2 tablespoons of zucchini filling in each crepe, and place into a 9x13-inch baking dish. Pour the half-and-half cream evenly over top of the crepes, and sprinkle with grated Manchego cheese. Cover the dish with aluminum foil, tenting if necessary so the foil does not touch the cheese.
- Bake in the preheated oven until the crepes are hot and the cheese has melted, about 10 minutes.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 51.3 g, Cholesterol 173.9 mg, Fat 35.4 g, Fiber 2.9 g, Protein 19.6 g, SaturatedFat 21.4 g, Sodium 678 mg, Sugar 11.3 g
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- Coarsely chop the prepared poblano chiles. Place them in the blender along with the milk and purée until completely smooth.
- Heat a skillet over medium heat. Add remaining tablespoon of butter along with the oil. Once it is melted and bubbly, add the onion. Cook for 8 to 10 minutes until completely wilted and the edges are barely beginning to brown. Add the garlic, stir and cook for another minute. Stir in the huitlacoche, the squash blossoms and the corn and sprinkle with the remaining 1/4 teaspoon salt. Let it all cook, stirring often, until it is completely heated through and the squash blossoms have wilted entirely, about 3 minutes.
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