Taco Crepe Recipes

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TEX-MEX TACO CREPES



Tex-Mex Taco Crepes image

Make and share this Tex-Mex Taco Crepes recipe from Food.com.

Provided by LibraChick93093

Categories     Meat

Time 40m

Yield 16-18 crepes, 16-18 serving(s)

Number Of Ingredients 11

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
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

Steps:

  • 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.

Nutrition Facts : Calories 126.5, Fat 7.2, SaturatedFat 3.1, Cholesterol 64.3, Sodium 122.5, Carbohydrate 7.4, Fiber 0.5, Sugar 0.5, Protein 7.6

TACO CREPES



Taco Crepes image

Make and share this Taco Crepes recipe from Food.com.

Provided by QueenJellyBean

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 cup cornmeal
1 1/2 cups milk
3 eggs
1/4 teaspoon salt
1 1/2 lbs ground beef
1 onion, chopped
2 celery ribs, finely chopped
1 (16 ounce) can refried beans
1 (8 3/4 ounce) can creamed corn
2 (8 ounce) cans tomato sauce
1 (1 1/4 ounce) envelope taco seasoning
1/2 cup cheddar cheese, shredded
1/3 cup sliced black olives

Steps:

  • Cook ground beef with onion and celery until onion is clear and meat is no longer pink. Add the refried beans, corn, tomato sauce and taco seasoning and simmer while you are making the crepes.
  • Mix together the crepe ingredients. Use 1/4 c crepe mixture and fry in small amount of hot oil in a small skillet, tilting the skillet to make a thin crepe. Fry only until lightly browned. Turn and cook until lightly brown.
  • Put 2 tbsp of meat filling in the center of each crepe and roll up. Place them seam side down in a 9x13 pan.
  • Pour any remaining filling over the top of all.
  • Top with cheese and olives.
  • Bake 375 degrees for 20 minutes.
  • Serve with sour cream and guacamole.

Nutrition Facts : Calories 308, Fat 13.8, SaturatedFat 5.7, Cholesterol 103.7, Sodium 564.2, Carbohydrate 27.5, Fiber 3.9, Sugar 3.1, Protein 18.9

TEX-MEX CORNMEAL CREPES



Tex-Mex Cornmeal Crepes image

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.

Provided by lynnski LA

Categories     Breakfast

Time 1h10m

Yield 25 crepes, 10 serving(s)

Number Of Ingredients 11

2 serrano chilies, stemmed and seeded
2 sprigs fresh cilantro or 2 sprigs parsley
4 eggs
1 cup water
1 cup skim milk
1 teaspoon salt
1/2 teaspoon baking powder
1 cup cornmeal
1 cup flour, all-purpose
1 tablespoon sugar
1 1/2 tablespoons safflower oil

Steps:

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

Nutrition Facts : Calories 152.7, Fat 4.7, SaturatedFat 0.9, Cholesterol 85.1, Sodium 298.5, Carbohydrate 21.9, Fiber 1.3, Sugar 1.6, Protein 5.8

TACO APPETIZER CREPE



Taco Appetizer Crepe image

Add new dimension and elegance to your entertaining with these South of the border recipes. for Tacos,Enchiladas, mock bean tamale, frijoles crepe and almendrado dessert. Look for these recipes and enjoy!

Provided by Pat Duran @kitchenChatter

Categories     Beef

Number Of Ingredients 5

1 pound(s) lean ground beef
2 tablespoon(s) chopped onion
1 package(s) mccormick taco seasoning or your favorite
- use cornmeal crepe batter
- grated cheese, sliced ripe olives, diced tomato,shredded lettuce,taco sauce

Steps:

  • Make the cornmeal crepes. Brown beef and onion in a small skillet. Drain any grease. Add seasoning and water and simmer until thickened. Spoon mixture onto crepe and fold in triangle fold. or roll up. Top with taco sauce and garnishes.

CHICKPEA CRêPE "TACOS" WITH EGGPLANT AND LAMB



Chickpea Crêpe

Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."

Provided by Anna Stockwell

Categories     Wheat/Gluten-Free     Taco     Chickpea     Yogurt     Lamb     Ground Lamb     Eggplant     Raisin     Red Wine     Tomato     Pine Nut     Dinner

Yield Serves 4

Number Of Ingredients 14

2 1/4 cups chickpea flour
1/4 cup plain yogurt, plus more for serving
2 1/2 teaspoons kosher salt, divided
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 pound ground lamb
1 1/2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1 (1-pound) eggplant, cut into 1" cubes
3 garlic cloves, thinly sliced
1/4 cup golden raisins
1/4 cup red wine
1 (15-ounce) can diced tomatoes
1/4 cup toasted pine nuts
Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

Steps:

  • Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
  • Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
  • Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)
  • Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
  • Do Ahead
  • Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.

CHOCOLATE BREAKFAST TACO (CREPES)



Chocolate Breakfast Taco (Crepes) image

A very light taco or crepe good for breakfast or for dessert. Cooking time includes two hours for the batter to 'stand.'

Provided by Chef Kate

Categories     Breakfast

Time 2h30m

Yield 20 crepes

Number Of Ingredients 7

2/3 cup flour
1/3 cup sugar
1 teaspoon unsweetened cocoa powder
1 egg
1 egg white
1/4 cup vegetable oil
1/4 cup skim milk

Steps:

  • Mix all dry ingredients together in a mixing bowl.
  • Add all liquid ingredients and stir until batter is smooth & creamy.
  • Let batter rest in the refrigerator until the air is settled, about 2 hours.
  • When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side.
  • When done remove from pan & let cook on a rack.
  • Store until ready to serve.
  • May be made 1-2 days in advance.
  • Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.

Nutrition Facts : Calories 58.1, Fat 3, SaturatedFat 0.5, Cholesterol 10.6, Sodium 8.2, Carbohydrate 6.8, Fiber 0.1, Sugar 3.4, Protein 1.1

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  • For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed. Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enc
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  • Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up. Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese. Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.


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