Mommy Cafe

Vegetarian home cooking, kid tested and approved

Chili Corn Crepes

This recipe comes from the Beyond the Moon cookbook, and the crepes were so delicious that I’ve made them twice since I checked the book out from the library! The original recipe had a delicious black bean filling, but I thought the crepes alone were fantastic. Stuffed with cheddar and mozzarella cheese– amazing!

Crepes do take a little time to make, especially when you make the full recipe (10 crepes). However, I found that they freeze well and taste just as good when thawed. This is good, since even Will and I can’t eat 10 crepes on our own! So make an extra batch to freeze and take out one or two at a time to make a quick lunch or snack. They also take a little forethought, since the batter needs to sit for at least an hour. The batter is simple to make, so you can make it ahead the night before or even in the morning and let it sit in the fridge for the day.

Getting the batter to spread correctly is a little tricky the first crepe or two, but it doesn’t take long to get the hang of it. By my 4th crepe I was flipping like a pro!

Prep time: 5 minutes active, plus 1 hour  Cook time: 20 minutes   Approximate cost: Cheap, since you’ll already have most ingredients!

Chili Corn Crepes

  • 3 large eggs
  • 1 cup milk
  • 2 T butter, melted
  • 1/2 cup unbleached white flour
  • 1/2 cup wheat pastry flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp salt
  • 1 T chili powder

Combine eggs, milk, butter, and 1/3 cup water in a blender or food processor (or mix by hand) and process until smooth.  Add the flours, cornmeal, salt, and chili powder, and process again.  Refrigerate for at least 1 hour or as long as overnight.

Heat heavy, 10-inch skillet over medium heat.  Pour in about 1/4 cup of batter, and quickly tilt the pan, swirling batter so it covers the bottom.  Cook the crepe until lightly golden, 1 to 2 minutes.  Flip it with a spatula, and cook for 30 seconds to 1 minute more.  Repeat until all the crepes are cooked.  Stack the cooked crepes, and set them aside.

Put filling (cheddar/mozzarella cheese mix, feta and roasted red peppers, etc) on one-quarter of the crepe.  Fold crepe in half and half again to form a pie-shaped wedge.  Bake on a greased baking sheet at 400 degrees for 10 to 15 minutes until the crepe is lightly golden.

Makes 10 crepes (5 servings)

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October 14, 2010 - Posted by | Recipes, Vegetarian | , , ,

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