Cheap And Easy Mexican Crepes Recipes

CHEAP AND EASY MEXICAN CREPES

Steps:

• Crepes.
• Combine all ingredients together and beat til smooth with a whisk. Mixture should be runny.
• Heat a greased frypan on stove.
• Pour 2 or 3 tbsps mixture into pan and tip pan til a medium sized circle is covered with mixture. (makes a crepe about 20cm or 8inches across).
• Filling.
• Brown mince in saucepan.
• Add seasoning to taste.
• Add baked beans.
• Assembly.
• Place about 2 tblsps meat mixture across middle of crepe.
• Roll up and place in lasagna dish.
• Sprinkle with grated cheese.
• Brown under griller.
• Serve with salad or veges.

MEXICAN CHICKEN CREPES

Steps:

• Combine all indregients except tortillas and chicken.
• Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
• Then pour the rest of sauce over filled tortillas.
• Bake for 25-30 minutes at 350, or until bubly and hot.
• Garnish with more grated cheese, olives, and tomatoes.

SIMPLE DELICIOUS CREPES

Steps:

• Melt the butter in a glass dish in the microwave and let cool. You don't want it to curdle the eggs.
• Use a blender to make this easier.
• Toss in the four eggs and swirl a few times to lightly beat them.
• Add vanilla, butter (no margarine, it compromises the flavor) and milk and whirl a few times.
• Sift together salt and flour, and add to eggs and milk along with brown sugar.
• If you'd like, pour batter into a bowl and let sit in the refrigerator for an hour (or up to two days if you're not making them right away). This allows the batter to settle and removes the bubbles. I use this time to prep the fruit filling.
• Heat a crepe pan (I prefer the small ones so we can have more than one kind of crepe) over med heat.
• Spray with Pam or swirl a VERY small amount of butter in the pan. Heat pan. Add about 2 Tbs (I use a small ladle) of batter and swirl to coat the pan until it stops swirling. Put over heat and cook until the edges start to brown slightly. You can turn them if you'd like, or simply turn out onto a plate.
• Can be kept up to a week in the fridge or two months in the freezer. They freeze very well!
• You could omit the vanilla and sugar and make savory crepes.