Crepes Mexican Style


1 c. milk
2/3 c. flour
2 eggs
Dash of salt
1/3 c. cornmeal


Combine all ingredients, beat until smooth. To make: for each crepe pour 1 large stirring spoonful into crepe pan which has been heated on large burner. Immediately tilt pan to coat evenly. Cook over medium heat about 30 seconds or until the top is dull and underside is delicately browned. Turn, continue cooking for 10 to 15 seconds. Slice out on a paper sack turned wrong side out. When cool, stack. Put wax paper or plastic wrap between each crepe.

1/4 c. finely chopped onion
3/4 c. (3 oz.) shredded Swiss cheese
1/3 c. ripe olives, sliced
1 (7 oz.) can whole corn, drained
1 (20 oz.) can enchilada sauce, mild
A little chili powder to taste

Watch amount of sauce used, for a single serving. Brown meat with celery and onion, drain, stir in corn. Combine 1 1/2 cups enchilada sauce (for double recipe) with meat, mix well. Add chili powder to taste. Spoon 1 to 2 tablespoons meat mixture into each crepe, roll up. Place seam side up in a 13 x 9 baking dish (for the double recipe) or place 2 crepes in individual baking dishes. Spoon remaining 1 cup (double) enchilada sauce over crepes. Bake in preheated oven for 20 minutes. Sprinkle with cheese and top with olives.


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