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This week we went in the kitchen at Savory Street with co-owners Jim Lampl and chef Claudia Johnson as she prepares huitlacoche and wild mushroom crepes with poblano sauce au gratin. Huitlacoche is a Mexican corn truffle, considered a delicacy in Mexican cuisine.
Johnson opened Savory Street as a fresh bakery and coffee shop four years ago. Regular customers, including Lampl, enjoyed the selection of fresh baked goods and requested that Johnson expand the menu to include lunch and dinner items.
Savory Street now offers a full continental cuisine for breakfast, lunch and dinner, while maintaining the original bakery and cafe.
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Scroll down for an instructional video on how to prepare the dish.
Huitlacoche and wild mushroom crepes with poblano sauce
Crepe ingredients (makes 20-22 crepes):
2 cups milk
1 cup and 1 tablespoon all purpose flour
1 tablespoon oil
1/2 small Spanish onion, diced
1 garlic clove, chopped
1 cup fresh spinach leaves
1/2 cup corn kernals
1 tablespoon epazote or cilantro
4 ounce can of huitlacoche (corn truffle)
1/2 cup wild mushrooms, diced
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
2 poblano peppers, peeled with seeds and membrane removed
1/3 cup milk
1/4 cup butter
1 1/2 tablespoons of all purpose flour
2 cups heavy cream
1 1/2 cups of grated manchego cheese
1/2 cup chicken stock
1/2 teaspoon white pepper
1 teaspoon salt
1 avocado, to garnish dish
In a mixing bowl, beat together milk, egg, flour and oil. Let rest for 5 minutes. Melt butter in a non-stick pan over medium heat. When butter has melted, pour 1 1/2 tablespoons of the mixed crepe batter into the pan. Gently tilt the pan to spread the batter to coat the entire bottom of the pan. Once edges of the crepe begin to dry out, turn it over in pan. Cook until crepe is slightly brown on both sides. Transfer crepe to plate and repeat preparation for additional crepes.
Melt butter in skillet over medium high heat. Add onion, garlic and tomato and saute for 2 minutes. Add remaining ingredients to pan. Cook over medium heat, stirring continuously, for 5 minutes. Remove from heat to prepare for assembly of crepes.
Puree peppers and milk in a blender or food processor. Melt butter in small sauce pan. Add flour and cook until slightly brown. Remove pan from heat and stir continuously while adding cream, poblano puree, salt and pepper. Return pan to heat and stir until sauce begins to cool. Set aside to use before serving.
Place a tablespoon of the filling on each crepe. Top filling with teaspoon of cheese. Roll up crepe and cut ends to make edges even. Arrange crepes in a single layer in a greased oven proof dish.
Preheat oven to 500F degrees. Pour sauce over crepes arranged in oven proof dish. Sprinkle cheese over crepes. Bake for 10 minutes until cheese begins to melt. Remove pan from oven and two crepes per plate. Garnish with sliced avocado and fresh cilantro.
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