Hot Mexican Bean Crepes - cooking recipe

Ingredients
    Crepes:
    1 cup all-purpose flour
    1/2 cup milk
    1/2 cup water
    2 eggs
    2 tablespoons butter, melted
    Filling:
    1 (14 ounce) can pinto beans, drained
    1 cup medium salsa (such as Que Pasa(R))
    1 cup canned whole tomatoes
    1 cup drained whole kernel corn
    2 teaspoons ground ginger
    1/2 teaspoon chili powder
    1/2 cup shredded Monterey Jack cheese
Preparation
    Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps.
    Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet; cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook crepe for 1 minute on the second side. Transfer to a plate. Repeat with remaining crepe batter.
    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
    Pour pinto beans into a small saucepan over medium heat; cook until heated through, about 5 minutes. Remove from heat and let cool slightly. Mash into a fine puree using a potato masher.
    Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl. Mix in pureed beans. Spoon some of the bean mixture into the center of each crepe. Roll up crepes, tucking ends in neatly.
    Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.
    Bake in the preheated oven until cheese is melted, about 10 minutes.

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