I first encountered a version of crêpes with huitlacoche, the prized Mexican corn fungus, on a trip to Mexico City while I was living in El Paso. They were traditional rolled crêpes with a sautéed huitlacoche filling. The version I evolved is typical of the layered casseroles I experimented with as a young caterer.
My mother was also captivated with the huitlacoche mixture. She likes to use it as a filling for quesadillas, using only one can of huitlac