Crepes Mexicana Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and sauté onions and bell peppers until they are soft.
• STEP 2.Add tomatoes, garlic, and spices. Cook until the tomatoes are soft and the mixture is well combined.
• STEP 3.In a separate bowl, whisk together flour, milk, eggs, and salt to make the crepe batter.
• STEP 4.Heat a non-stick pan and pour a ladleful of batter. Swirl the pan to spread the batter evenly.
• STEP 5.Cook the crepe until the edges start to lift and the bottom is golden brown.
• STEP 6.Flip the crepe and cook the other side until golden brown.
• STEP 7.Place a spoonful of the vegetable mixture and cheese on one half of the crepe.
• STEP 8.Fold the crepe in half and cook for a minute to melt the cheese.
• STEP 9.Serve the Crepes Mexicana hot with salsa, sour cream, or guacamole.

Cooking Tips

• You can add cooked chicken or beans to the vegetable mixture for added protein.
• Make sure the pan is hot enough before pouring the crepe batter to ensure even cooking.

Storage and Serving

• Crepes Mexicana are best served hot and fresh.
• You can store any leftover crepes in an airtight container in the refrigerator for up to 2 days.
• Reheat the crepes in a microwave or on a stovetop before serving.