Crepas de Huitlacoche (Savoury Corn Truffle Crêpes)
Thin savoury pancakes folded round a smoky corn truffle filling and baked under a blanket of cream and cheese.
- Time55 min
- LevelMedium
- Costabout £0.97 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the flour, eggs, milk and half the salt into a smooth thin batter. Stir in the melted butter and leave it to rest for 15 minutes.
15 min - 2
Heat the oil in a frying pan and cook the onion and poblano for 6 minutes until soft. Add the garlic, huitlacoche, sweetcorn and the rest of the salt and cook for 5 minutes until dark and thick.
11 min - 3
Stir in 4 tablespoons of the cream and cook for 1 minute. Take off the heat and set aside.
- 4
Heat a lightly greased non stick frying pan over a medium heat. Pour in a small ladle of batter, tilt to coat, and cook for 1 minute each side until pale gold. Make 8 crêpes and stack them on a plate.
2 min - 5
Heat the oven to 200°C (180°C fan). Put a spoonful of filling along each crêpe, roll it up, and lay the rolls snugly in a baking dish.
- 6
Pour over the remaining cream and scatter with the Cheddar. Bake for 15 minutes until bubbling and golden at the edges.
15 min - 7
Sprinkle with coriander and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.