Mexican Cornmeal Crepes
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Cornmeal Crepe
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • ⅛ tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups water
  • 2 eggs
  • 1 Tbsp butter or margarine, melted
  • Mexican Crepe Filling
  • 2 Tbsp solid vegetable shortening
  • ½ lb ground beef
  • ¼ cup onion, finely chopped
  • ¼ cup green pepper, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup mushrooms, chopped
  • 1 clove garlic, chopped fine
  • ¼ cup stuffed green olives, sliced
  • 1 tsp chili powder, or to taste
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1 small can tomato paste
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water Parmesan Cheese
Instructions
  1. Cornmeal Crepes
  2. In large mixing bowl combine flour, cornmeal, salt and Buttermilk Blend.
  3. Add water, eggs and melted butter.
  4. Mix until smooth.
  5. Heat one 6 or 8-inch fry pan or crepe pan.
  6. Add enough butter to coat pan lightly and evenly.
  7. Butter should not run when pan is tilted.
  8. Add 2 to 3 Tbsp of batter.
  9. Tip pan back and forth so that batter covers bottom.
  10. Cook until top of batter loses its shine and bubbles can be seen forming underneath.
  11. With tip of knife, loosen edges around crepe.
  12. Underside of crepe should be lightly browned.
  13. Invert crepe, browned side up, on paper toweling.
  14. Repeat process for each crepe, adding butter to pan as needed to prevent sticking.
  15. Fill with Mexican Crepe Filling
  16. Mexican Crepe Filling
  17. In large frying pan melt shortening.
  18. Add and sauté together ground beef, onion, green pepper, celery, mushrooms, garlic and olives. Add chili powder, salt, pepper, tomato paste, Buttermilk Blend and water.
  19. Simmer 15 minutes.
  20. Divide evenly among 10 Cornmeal Crepes and roll each.
  21. Arrange filled crepes close together in greased baking dish.
  22. Sprinkle with Parmesan Cheese.
  23. Bake in preheated 400°F oven 30 to 40 minutes, or until lightly browned.
  24. Slide under broiler for browning, if necessary, before removing from oven.
Nutrition Information
Calories: 192 Fat: 9g Saturated fat: 3g Trans fat: 1g Carbohydrates: 16g Sugar: 5g Sodium: 427mg Fiber: 2g Protein: 11g Cholesterol: 65mg
Recipe by SacoFoods at http://www.sacofoods.com/mexican-cornmeal-crepes/