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    You are in: Home / Recipes / Tex-Mex Cornmeal Crepes Recipe
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    Tex-Mex Cornmeal Crepes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    lynnski / LA's Note:

    This is a good basic Tex-Mex recipe that has multiple uses. The crepes make a good substitute for tortillas, they are easy to roll for enchiladas. When baked with fillings and sauces, the enchiladas taste similar to tamales. The crepes folded over a filling are a good breakfast dish. For a dessert crepe, omit the chile and herbs in the batter and serve with fruit. Note: the original recipe called for egg substitute equivalent to 4 eggs; either version works, however the egg substitute reduces the amount of fat. This recipe was adapted from the book, The Ultimate Low-Fat Mexican Cookbook by Anne Lindsay Greer.

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    Ingredients:

    Serves: 10

    Yield:

    crepes

    Units: US | Metric

    Directions:

    1. 1
      In a blender or food processor, mince the chilies and cilantro.
    2. 2
      Add the remaining ingredients and blend until smooth.
    3. 3
      Let the batter rest at room temperature for 30 minutes to one hour.
    4. 4
      Heat a well-seasoned crepe pan or small skillet over medium heat.
    5. 5
      Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
    6. 6
      Tilt the pan, rotating so the batter is evenly distributed.
    7. 7
      Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
    8. 8
      Spray the pan again and repeat until all the batter has been used.
    9. 9
      Store crepes between sheets of wax paper or plastic wrap until ready to use.
    10. 10
      Crepes may be prepared a day in advance. The freeze well for about 3 months.

    Ratings & Reviews:

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    Nutritional Facts for Tex-Mex Cornmeal Crepes

    Serving Size: 1 (98 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 152.6
     
    Calories from Fat 41
    27%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 85.0 mg
    28%
    Sodium 298.5 mg
    12%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.5 g
    6%
    Protein 5.8 g
    11%

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