Crepes with Mexican Filling: The Best Crepes with Mexican Filling Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Crepes with Mexican Filling

Serves: 4

Preparation time: 35 to 45 minutes. Baking time: 15 to 20 minutes. Oven temperature: 375 degrees.

Print this Recipe

   1 pound lean ground beef
   1 package taco seasoning mix
   8 crepes (recipe below)
   1/2 cup grated cheddar cheese
   Sour cream
   1 avocado, peeled, chopped
   Tomato slices
   Crepes:
   1 1/2 cups all-purpose flour
   1/2 teaspoon salt
   1 cup milk
   1 cup water
   4 eggs
   4 tablespoons melted butter

Get 150 more recipes like this for ONLY $1

Crepes with Mexican Filling is from the Cook'n Crepes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Crumble meat into skillet. Brown over medium heat. Pour off excess fat. Blend in taco seasoning mix. Cool.
2. Prepare the crepes. Divide meat filling into center of each crepe and roll up. Place filled crepes in lightly oiled baking dish. Sprinkle with 1/4 cup of the cheddar cheese.
3. Bake at 375 degrees for 15 to 20 minutes or until heated through and cheese is melted.
4. Top with sour cream and remaining cheese. Sprinkle with the chopped avocado. Garnish with tomato slices.

Good served with: Tossed green salad. Recipe may be halved or doubled.

Crepes:
1. Combine all-purpose flour and salt.
2. Pour 1 cup each milk and water into blender container. Add 4 eggs. Blend.
3. Add the flour mixture and 4 tablespoons melted butter. Blend for about 1 minute.
4. Cover and refrigerate at least 1 hour. Use lightly oiled crepe pan to make 12 crepes.

TIPS: The crepes are easier to roll if made ahead of time and refrigerated for about 2 hours. Freeze leftover crepes.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us