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
