Crepes stuffed with mushrooms - Mexican recipe

Crepes stuffed with mushrooms – Mexican recipe

Traditional French crepes have been adapted to Mexican cuisine to create such a consistent dish. A basic dough made from flour, eggs, butter, and milk is stuffed with a paste of mushrooms and mildly spicy poblano chili, and topped with white sauce. Finally, the gratin is completed in the oven.

stuffed crepe

material: (30 crepes)

  • 10 eggs
  • Salty as you like
  • 500g flour
  • 4 tablespoons melted butter, 2-3 tablespoons more for baking the crepes
  • Milk 900ml


  • 2 medium onions
  • 6 cloves garlic
  • 3 large tomatoes
  • 3 poblano chiles or bell peppers
  • 1 kg huitlacoche or fresh mushrooms
  • Olive oil 100ml
  • Season to taste with salt and freshly ground pepper.
  • 3 tablespoons chopped coriander

béchamel sauce

  • 1/2 onion
  • 2 cloves of garlic
  • 300g butter
  • 300g flour
  • 700ml milk
  • milk cream 250ml
  • Dry white wine 250ml
  • 1 teaspoon crushed thyme
  • 1 teaspoon grated nutmeg
  • Salty as you like
  • Powdered cheese for gratin

Preparing crepes

Combine eggs, salt, flour, and 4 tablespoons of butter in a bowl and whisk to combine all ingredients.

Without stopping mixing, add cold or room temperature milk until a thin and light dough is obtained.

Heat the pot over low heat for a few minutes. Brush with a little butter. Heat it a little more so it doesn’t burn.

Pour a ladleful of batter into the pot. Turn the heat up a bit and move it around to distribute the batter all over the bottom of the pan.

Cook until the dough begins to separate from the pan. Carefully flip it with your hands or with a spatula to cook the other side. Repeat this process for the other crepes, reserving each one on top of the previous one. Before making a new crepe, lightly oil the pan to prevent it from sticking. Do not overcook. If you overcook it, it will dry out and break down.

Preparation of stuffing

Peel and grate 2 medium onions. make a reservation. Peel and finely chop the garlic and store in the same way.

Bake 3 tomatoes in a preheated oven at 180℃ for 10-15 minutes. Peel the skin and use a spoon to remove the seeds. Cut into very small cubes.

Roast poblano chiles or peppers over the heat of the stove until the skin blackens. Peel, remove the seeds and chop finely. make a reservation.

Cut the mushrooms (huitlacoche or fresh mushrooms) into regular small cubes. make a reservation.

In a large frying pan or saucepan, add the olive oil and sauté the onion and garlic over medium heat for a few minutes. Add the tomatoes, chili peppers and mushrooms and simmer over low heat for 30 minutes, being careful not to burn them.

Stir occasionally. Adjust the salt and pepper and add the chopped coriander before removing from the heat. Mix and turn off the heat. make a reservation.

Preparing béchamel sauce

Grate 1/2 onion and finely chop 2 garlic cloves. Melt 300g of butter in a pot and fry the garlic and onion over low heat. Make sure it doesn’t get colored.

Add 300g of flour and mix to combine. It should be slightly golden in color. Warm 70ml of milk without boiling it, then slowly pour it into the pot while stirring.

Add the cream, dry white wine, chopped thyme, grated nutmeg, and salt. Cook for about 35 minutes, stirring occasionally to avoid burning the bottom. There should be a thick sauce.


Place 2 to 3 tablespoons of the filling in a quarter of each crepe. Fold it in half and fold again with the resulting half to form a triangle.

Pour 1 tablespoon of béchamel sauce into the bottom of the baking dish and spread the crepes on top. Pour remaining sauce over top. Sprinkle with a little grated cheese and place in the oven preheated to 180℃.

Gratin 40 minutes. Remove the plate from the oven, bring it to the table, and serve the crepes piping hot.

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