Hot Mexican Bean Crepes Recipes
HOT MEXICAN BEAN CREPES
A spicy crepe that is hot and tasty for a satisfying dinner meal.
Provided by Cheerios
Categories Crepes and Blintzes
Time 59m
Yield 4
Number Of Ingredients 12
Steps:
- Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps.
- Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet; cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook crepe for 1 minute on the second side. Transfer to a plate. Repeat with remaining crepe batter.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Pour pinto beans into a small saucepan over medium heat; cook until heated through, about 5 minutes. Remove from heat and let cool slightly. Mash into a fine puree using a potato masher.
- Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl. Mix in pureed beans. Spoon some of the bean mixture into the center of each crepe. Roll up crepes, tucking ends in neatly.
- Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 55.5 g, Cholesterol 123.3 mg, Fat 14.9 g, Fiber 8 g, Protein 18.3 g, SaturatedFat 7.8 g, Sodium 974.1 mg, Sugar 6.7 g
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- For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed. Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enc
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