Hot Mexican Bean Crepes

Hot Mexican Bean Crepes 

Crepes:  

1 C. All purpose flour 

1/2 C. Milk 

1/2 C. Water 

2 Eggs 

2 Tbsp. Melted butter 

Filling: 

1 14 oz can Pinto beans, drained 

1 C. Whole kernel corn, drained 

1 C. Que Pasa Medium Salsa 

1 C. Canned whole tomatoes, drained 

2 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1/2 C. Monterey Jack Cheese,  grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. In a large bowl combine flour, eggs, milk, water and butter.  Using a wire whisk mix ingredients together to make a smooth batter free of lumps.  

3. In medium size saute pan over medium heat pour 1/4 cup of batter into pan and tilt to spread batter across the bottom of the pan.  Heat for 1 to 2 minutes until bubbles form and then flip over and cook on other side to a nice light brown colour on both sides. Remove from pan and set on a plate to cool. 

4. For the filling cook pinto beans over medium heat and drain liquid from them. Mash beans into a fine puree. 

5. Add corn, salsa and tomatoes to bean puree in a large bowl. Add spices to mixture and combine ingredients together. 

6. Place one crepe on a plate and then spread a small amount of filing in the middle of crepe. Roll up crepe and place on a parchment lined cookie sheet. Sprinkle grated cheese over top of crepes and place in oven for 5 to 10 minutes to melt the cheese on top.  

Servings:   4 Dinner crepes