Mesquite crepes with mushroom, poblano, and corn filling

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Serves 8 to 10

Ingredients

Crepes:
1-1/4 cup all-purpose flour
1/4 cup mesquite meal
1/3 cup sugar
pinch of salt
2 Tbsp. melted butter
4 large eggs
2 cups whole milk
  
Filling:
3 Tbsp. olive oil
2 cups chopped white onions
1 Tbsp. chopped garlic
1 pound fresh Portobello, crimini, or shitake mushrooms
Salt and freshly ground pepper
1 poblano chile, roasted, peeled, stemmed and cut into dice
1 cup fresh or frozen corn kernels
1/2 cup heavy cream
2 Tbsp. chopped fresh cilantro
1 cup grated asadero cheese (substitute Monterey Jack)
  
Garnish:
Sprigs of fresh cilantro
 
Procedure

Crepes:  In a large bowl, whisk together the flour, mesquite meal, sugar and salt.  In a glass 4 cup liquid measure, whisk together the butter, eggs, and milk.  Gradually add the liquid mixture into the dry mixture until the batter is smooth and all ingredients are well incorporated.  Pour the batter back into the liquid measure and allow it to rest for at least 30 minutes.

Heat an 8- to 10-inch non-stick skillet over medium heat.  Pour about 2 tablespoons of the batter into the hot pan and, using your wrist, swirl it around until it covers the bottom of the pan.  Cook until bottom of crepe is golden; turn over cook until the other side is golden brown as well.  Flip out onto a dinner plate and repeat with remaining batter, stacking the crepes on top of each other.  You should have 16 to 20 crepes. Cover with plastic wrap and refrigerate for up to two days or freeze for up to 6 months.

Filling:  Heat the oil n a large skillet over medium high heat; add onions and sauté until soft and translucent, about 4 minutes.  Add garlic, mushrooms, salt and pepper and cook until mushrooms  are soft and  any excess liquid has evaporated.  Add the poblano, corn, and cream and cook another minute of two.  Stir in chopped cilantro.

Preheat oven to 250°F.  Place crepes on a work surface, good side down, and fill each with about 2 tablespoons of filling.  Roll up into a cylinder, like an enchilada, and place on a baking sheet.  Sprinkle the crepes with the grated cheese and bake in the oven until cheese is melted and crepes are heated through, about 15 minutes.  Place two crepes on each plate and garnish with a sprig of cilantro.