Crêpes with Spicy Mushrooms and Chile Cream Sauce

Directions

1. To make the filling, heat the olive oil in a sauté pan over medium-high heat. Add the onion and garlic to the oil and sauté, stirring frequently, until the onions are tender and translucent, 2 to 3 minutes. Increase the heat to high. Add the mushrooms and chile. Sauté the mushrooms without stirring until they are browned on one side, 3 to 4 minutes. Stir the mixture and continue to cook over medium heat until the liquid given off by the mushrooms cooks away, about 5 minutes. Add the lime juice and epazote. Season with salt and pepper. (This filling can be prepared in advance, cooled, and kept in a covered container in the refrigerator for up to 2 days.)
2. To make the chile cream sauce, combine the heavy cream and chiles in a small sauce pan. Simmer over very low heat until the cream is reduced and thickened and the sauce is very flavorful, 20 to 30 minutes. Strain the sauce and season with salt and pepper if needed. The sauce is ready to use now, or it can be stored in a covered container in the refrigerator for up to 6 days.
3. Preheat the oven to 375°F. Reheat the filling and the chile cream sauce separately over low heat, if needed, stirring occasionally, about 5 minutes.
4. To assemble the crêpes, lay one crêpe flat on a work surface. Place 2 tablespoons of the warm filling in the center of each of the crêpes and top with the crumbled queso fresco. Roll up the crêpe. Place the crêpes seam side down in a baking dish. Ladle the sauce over the crêpes and bake until the crêpes and the sauce are very hot. Serve at once on heated plates.