Tex-Mex Taco Crepes
A southern twist on a classic favorite! Serve for a delicious hot dinner or lunch.
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READY IN: 40mins
SERVES: 16-18
YIELD: 16-18 crepes
UNITS: US
INGREDIENTS
NutritionCrepe
- 1⁄2cup yellow cornmeal
- 1⁄2cup boiling water
- 3
- 1⁄2teaspoon salt
- 1⁄2
- 3⁄4cup milk
Filling
- 1lb ground beef
- 2
- 1 1⁄4ounces taco seasoning mix or 1 1/4 ounces spices, to taste
- 1cup water
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DIRECTIONS
- Combine cornmeal and boiling water, stir smooth and let cool slightly.
- Then add eggs, salt, flour, and butter. Mix smooth.
- Add milk and mix until smooth, stirring occasionally to keep cornmeal from settling to the bottom.
- Spoon 2 tablespoons of batter into skillet or crepe pan. Brown on one side.
- Remove crepe from pan, and repeat until all the batter is used.
- In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. Drain excess fat.
- Add seasoning and water, let simmer for 15-20 minutes.
- 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.
- Serve topped with sauce of choosing.
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