Tex-Mex Taco Crepes

A southern twist on a classic favorite! Serve for a delicious hot dinner or lunch.

• Ready In: 40 mins
• Serves: 16-18
• Yields: 16-18 crepes

Ingredients

• Crepe

• 1⁄2 cup yellow cornmeal
• 1⁄2 cup boiling water
• 3  eggs
• 1⁄2 teaspoon salt
• 1⁄2 cup all-purpose flour
• 2  tablespoons  melted butter or 2  tablespoons margarine
• 3⁄4 cup milk

• Filling

• 1  lb ground beef
• 2  small onions, chopped fine
• 1 1⁄4 ounces  taco seasoning mix or 1 1⁄4 ounces  spices, to taste
• 1  cup water

Directions

1. Combine cornmeal and boiling water, stir smooth and let cool slightly.
2. Then add eggs, salt, flour, and butter. Mix smooth.
3. Add milk and mix until smooth, stirring occasionally to keep cornmeal from settling to the bottom.
4. Spoon 2 tablespoons of batter into skillet or crepe pan. Brown on one side.
5. Remove crepe from pan, and repeat until all the batter is used.
6. In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. Drain excess fat.
7. Add seasoning and water, let simmer for 15-20 minutes.
8. Spoon 2 tablespoons of hot filling into center of each crepe and roll. Serve right away or keep warm in low oven until ready to serve.
9. Serve topped with sauce of choosing.