Cuitlacoche Crepes with Poblano Chile Cream

• 4 tablespoons (1/2 stick) unsalted butter, plus more for the pan
• 2 cups chopped onion
• 1 garlic clove, minced
• 1 to 2 serrano chiles (to taste), seeded and minced
• Two 7.5-ounce cans cuitlacoche (or 2 cups sauteed wild mushrooms)
• Salt and freshly ground black pepper
• 4 poblano chiles, charred (see page 35), stemmed, seeded, and thinly sliced
• 1 cup heavy cream
• 8 to 10 Savory Crepes (page 39)
• 1/2 cup grated Manchego cheese

1. Melt 2 tablespoons of the butter in a large heavy saucepan over medium-low heat.
2. Add 1 cup of the onion, the garlic, and the serrano chile.
3. Saute for 5 minutes, or until the onion is translucent.
4. Add the cuitlacoche and stir for 5 minutes for the flavors to blend.
5. Season to taste with salt and pepper.
6. Set the filling aside to cool.
7. To make the sauce, melt the remaining 2 tablespoons butter in a medium-size heavy saucepan over medium heat.
8. Add the remaining 1 cup onion and saute until translucent, about 5 minutes.
9. Add the poblano chiles and saute for 30 seconds.
10. Add the cream and bring to a boil.
11. Reduce the heat and simmer for 8 minutes, or until slightly thickened.
12. Puree the sauce in a blender until smooth.
13. Season with salt and pepper.
14. Preheat the broiler.
15. Grease a 9 x 13-inch glass baking dish with butter.
16. Place 1 crepe on a cutting board.
17. Spoon 1/4 cup of the filling down the center of the crepe.
18. Roll it up like a burrito, enclosing the filling, and place it in the prepared baking dish.
19. Repeat with the remaining crepes and filling, fitting them together snugly in the dish.
20. Pour the sauce over the crepes.
21. Sprinkle with the cheese.
22. Broil until the cheese begins to brown in spots, about 10 minutes.
23. Serve.

unsalted butter, onion, garlic, serrano chiles, cuitlacoche, salt, poblano chiles, heavy cream, manchego cheese

Taken from www.epicurious.com/recipes/food/views/cuitlacoche-crepes-with-poblano-chile-cream-386942 (may not work)