Taco Crepes Recipes

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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.

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.

Steps:

• Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
• Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
• Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)
• Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
• Do Ahead
• Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.

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.

Steps:

• Mix all dry ingredients together in a mixing bowl.
• Add all liquid ingredients and stir until batter is smooth & creamy.
• Let batter rest in the refrigerator until the air is settled, about 2 hours.
• When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side.
• When done remove from pan & let cook on a rack.
• Store until ready to serve.
• May be made 1-2 days in advance.
• Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.