Aztec Crepes

• 12 already cooked crepes
• 2 medium onions, thinly sliced
• 12 cup butter
• 4 garlic cloves, finely diced
• 12 squash blossoms, without pistils (about 2 bouquets)
• 1 (1 lb) can cuitlacoche, chopped (greyish-black corn fungus)
• 1 bunch epazote leaves, chopped (what you can pick up with 5 fingers)
• 1 cup prepared hollandaise sauce
• 12 cup canned red bell pepper (chopped or sliced)
• 1 cup manchego cheese, shredded (or your favorite melty-bubbly cheese)
• salt and pepper

1. Melt half of the butter in a cooking pan or skillet and saute one sliced onion and 2 diced garlic cloves until transparent.
2. Add the chopped huitlacoche, seasoning the mixture with salt, pepper and half of epazote.
3. Set apart.
4. In another skillet melt rest of butter and saute the remaining onion and garlic.
5. Add clean squash blossoms (stem and petals, no center parts) and simmer seasoning with salt, pepper and remaining half of epazote leaves.
6. Fill half of crepes with squash blossoms preparation and the other half with the huitlacoche preparation.
7. Place on a greased baking dish.
8. Top with hollandaise sauce and shredded cheese.
9. Broil until cheese melts and gets a golden crust.
10. Garnish with chopped or sliced red bell pepper.

crepes, onions, butter, garlic, blossoms, cuitlacoche, epazote, hollandaise sauce, red bell pepper, manchego cheese, salt

Taken from www.food.com/recipe/aztec-crepes-66171 (may not work)