Hot Mexican Bean Crepes
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Milk1 cup
Water2
Eggs2 tbsps
Butter (melted)1 cup
Whole Tomatoes (canned)2 tsps
Ground Ginger1 tsp
Chili PowderDirections:
1
Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps
2
Heat a nonstick skillet over medium heat
3
Pour 1/4 cup of batter into the skillet; cook until bubbles form on the surface, 2 to 3 minutes
4
Flip and cook crepe for 1 minute on the second side
5
Transfer to a plate
6
Repeat with remaining crepe batter
7
Preheat oven to 350 degrees F (175 degrees C)
8
Line a baking sheet with parchment paper
9
Pour pinto beans into a small saucepan over medium heat; cook until heated through, about 5 minutes
10
Remove from heat and let cool slightly
11
Mash into a fine puree using a potato masher
12
Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl
13
Mix in pureed beans
14
Spoon some of the bean mixture into the center of each crepe
15
Roll up crepes, tucking ends in neatly
16
Place filled crepes seam-side down on the lined baking sheet
17
Sprinkle grated Monterey Jack cheese on top
18
Bake in the preheated oven until cheese is melted, about 10 minutes