- Crepes:
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- 2 eggs
- 2 tablespoons butter, melted
- Filling:
- 1 (14 ounce) can pinto beans, drained
- 1 cup medium salsa (such as Que Pasa®)
- 1 cup canned whole tomatoes
- 1 cup drained whole kernel corn
- 2 teaspoons ground ginger
- 1/2 teaspoon chili powder
- 1/2 cup shredded Monterey Jack cheese
- 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.
04/27/2018
recipepes.com
Hot Mexican Bean Crepes, recipe
PT15M
PT1H
5
455 calories
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