Hot Mexican Bean Crepes recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- 1 cup all-purpose flour ½ cup milk ½ cup water 2 eggs 2 tablespoons butter, melted 1 (14 ounce) can pinto beans, drained 1 cup medium salsa (such as Que Pasa®) 1 cup canned whole tomatoes 1 cup drained whole kernel corn 2 teaspoons ground ginger ½ teaspoon chili powder ½ cup shredded Monterey Jack cheese
Nutrition Info
- 417.7 caloriescarbohydrate: 55.5 gcholesterol: 123.3 mgfat: 14.9 gfiber: 8 gprotein: 18.3 gsaturatedFat: 7.8 gservingSize: -sodium: 974.1 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Hot Mexican Bean Crepes
Directions
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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.