TACO CREPES
Make and share this Taco Crepes recipe from Food.com.
Provided by QueenJellyBean
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook ground beef with onion and celery until onion is clear and meat is no longer pink. Add the refried beans, corn, tomato sauce and taco seasoning and simmer while you are making the crepes.
- Mix together the crepe ingredients. Use 1/4 c crepe mixture and fry in small amount of hot oil in a small skillet, tilting the skillet to make a thin crepe. Fry only until lightly browned. Turn and cook until lightly brown.
- Put 2 tbsp of meat filling in the center of each crepe and roll up. Place them seam side down in a 9x13 pan.
- Pour any remaining filling over the top of all.
- Top with cheese and olives.
- Bake 375 degrees for 20 minutes.
- Serve with sour cream and guacamole.
Nutrition Facts : Calories 308, Fat 13.8, SaturatedFat 5.7, Cholesterol 103.7, Sodium 564.2, Carbohydrate 27.5, Fiber 3.9, Sugar 3.1, Protein 18.9
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
TEX-MEX TACO CREPES
Make and share this Tex-Mex Taco Crepes recipe from Food.com.
Provided by LibraChick93093
Categories Meat
Time 40m
Yield 16-18 crepes, 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Combine cornmeal and boiling water, stir smooth and let cool slightly.
- Then add eggs, salt, flour, and butter. Mix smooth.
- Add milk and mix until smooth, stirring occasionally to keep cornmeal from settling to the bottom.
- Spoon 2 tablespoons of batter into skillet or crepe pan. Brown on one side.
- Remove crepe from pan, and repeat until all the batter is used.
- In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. Drain excess fat.
- Add seasoning and water, let simmer for 15-20 minutes.
- Spoon 2 tablespoons of hot filling into center of each crepe and roll. Serve right away or keep warm in low oven until ready to serve.
- Serve topped with sauce of choosing.
Nutrition Facts : Calories 126.5, Fat 7.2, SaturatedFat 3.1, Cholesterol 64.3, Sodium 122.5, Carbohydrate 7.4, Fiber 0.5, Sugar 0.5, Protein 7.6
TACO CREPE
Number Of Ingredients 5
Steps:
- 1. In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. 2. Drain excess fat 3. Add seasoning mix, water, simmer 15-20 minutes. 4. Spoon heaping tablespoon or two of hot filling across center of each crepe brown side out. 5. Roll crepes over filling and keep warm in low oven 6. Serve topped with a little hot or mild bottled Taco Sauce. Optional toppings shredded lettuce, shredded sharp cheese, chopped fresh tomatoes.
Nutrition Facts : Nutritional Facts Serves
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TACO ENCHILADAS WITH CORNMEAL CREPES | MEL'S KITCHEN CAFE
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4.8/5 (9)Total Time 1 hr 5 minsCategory Main DishCalories 360 per serving
- 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
- For the taco meat, cook the onion, ground meat, garlic, salt and pepper in a large nonstick skillet over medium heat, stirring frequently to break the meat into bite-size pieces, until the meat is cooked through, 5-7 minutes. Drain the excess grease. Stir in the chili powder, cumin, coriander, tomato sauce and jalapeno, if using. Simmer over medium heat for 8-10 minutes.
- Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up. Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese. Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.
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