Aztec Crepes

Directions

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