Tuesday, April 26, 2016

Cornmeal Crêpes ?

When I first saw this recipe, I cringed! My first impression was that the French would too. As I continued to read the recipe I realized that this was about Savory Fillings, Mexican and Tex - Mex Fillings, then it all made sense to me.  I've even added a couple of Sweet options. If you're familiar with the use of Corn Tortillas in recipes, you know that they can become crispy and fall apart. Even when they're used in a recipe with a creamy sauce, they fall apart. They just don't have the consistency of a French Crêpe. This is the answer! It's a soft, Cornmeal Crêpe that has the texture of a traditional French Crêpe. These can also be used with a Sweet recipe. I've included some recipes for both Sweet and Savory fillings.
I usually make the Crêpes ahead of time and freeze them layered between sheets of waxed paper.
Remove, thaw at room temperature and use in recipes.
This Basic Cornmeal Crêpe recipe makes about 10 - 12 Crêpes.

Here's what you'll need:
I recommend a traditional French Crêpe Pan to make these. I have a Cast Iron Crêpe Pan that works perfectly.
After you make these, use them as you would in any traditional Mexican or Tex-Mex recipe calling for Corn Tortillas and the Sweet Fillings I've included at the end.

Basic Cornmeal Crêpes:
2 Large Eggs
1 C Whole Milk
1/2 C All Purpose Flour
1/2 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Sugar
2 TBS Butter, melted
Vegetable Oil to Grease the Crêpe Pan.

In a medium mixing bowl:

Whisk well.

Heat the Pan on Medium Heat.
Grease the Pan with a Paper Towel and a small amount of Vegetable Oil.
Pour 1/4 C of Batter into the Pan and tilt it to evenly distribute it.
This method is no different than the traditional Crepe.
Cook for 1-2 minutes and then flip it and heat for about 30 seconds.
Remove them to a plate and separate them between pieces of Waxed Paper or Parchment Paper until you're ready to use them.

Fill them with a variety of Savory or Sweet fillings and serve immediately.

Here are some ideas for Fillings:

Cinco de Mayo:
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).

It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!

Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!

This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.

1 Recipe of my Tex- Mex Dressing:

1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder

Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.

1 Recipe of my Pico de Gallo:

2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.


2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1- 4oz. can Chopped Green Chiles
8 - 6" Cornmeal Crêpes

Saute Onion and Garlic in the Oil until tender
Add the following:
 1 C of the Tex - Mex Dressing
 1/2 C of the Cheese
Green Chiles

Spoon some of the mixture down the center of each Cornmeal Crêpe.
Roll them.
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining  Tex - Mex Dressing
Top with remaining Cheese

Bake at 350 degrees for 25 minutes

Serve with the Pico de Gallo on the side

Peace in the Kitchen!

As a vegetarian I eat a lot of beans. As I've mentioned before, we love beans in Texas. We're influenced by Mexican and Cuban cuisine and that includes many versions of beans.
Here's a great black bean recipe!
They can be served as a side dish , in Tex - Mex Salad, in Tacos and more!

2 TBS olive oil
1 onion, diced
2  red bell peppers, diced
2 green bell peppers, diced
2 jalapenos, diced
3 - (19oz.) cans of black beans, rinsed and drained
1 C water
1/4 C red wine ( Hearty Burgundy)
2 tsp sugar
1 tsp dry oregano
salt and pepper to taste
2 green onions, the entire onion, chopped
1/4 C chopped fresh cilantro

heat oil
red pepper
green pepper
Saute, 3 minutes.

Bring to a boil
Reduce to simmer
Simmer 30 minutes
Fold in green onions and cilantro.

Peace in the Kitchen!

I saw this recipe and I just can't seem to get enough recipes for Tex - Mex  food.
I've adapted the original recipe. I've change a few ingredients and made it Vegetarian.

Vegetarian Chicken Enchiladas:

1 TBS Butter
1 Can Rotel Tomatoes with Green Chiles, drained.
1 (8oz.) package of Cream Cheese, cubed and room temperature.
2 C Quorn Chik'n Tenders, cut in half.
1 (4oz.) can of Diced Green Chiles, undrained.
8 Corn Crêpes
2 C shredded Pepper Jack Cheese
1 Pint of Heavy Cream
1/2 Cup chopped Onion

Here's what you'll need:
1 - 9" X 13" baking dish, sprayed with Vegetable Cooking Spray or lightly coat with Vegetable Oil.

In a Skillet on Medium High Heat:
Butter, until melted.
Rotel Tomatoes
Cook 1 minute.

Cream Cheese
Stir until Cream melts.
Remove from heat and fold in the Diced Green Chiles.

Divide evenly off to one side of each Corn Crêpe.
Roll them.
Place the Enchiladas Seam side down in the baking dish.
Sprinkle with Pepper Jack Cheese.
Drizzle evenly with Heavy Cream.
Sprinkle with Onions.

Cover with Foil.
Bake at 350 degrees for 30 minutes.
Remove Foil and continue cooking 15 minutes.
They should be Golden Brown.

Peace in the Kitchen!

Taco Filling:

2 TBS Vegetable Oil
1 pound of Yves Vegetarian Meatless Ground
1 TBS Cumin
1 tsp Chile Powder (I use a native Chile Powder from Chimayo, New Mexico)
1 tsp Paprika
1/2 tsp Dried Oregano
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1 C Shredded Sharp Cheddar Cheese
1 C Shredded Pepper Jack Cheese

Shredded Lettuce
Diced Tomatoes
Chopped Fresh Cilantro
Sliced Green Onions
Sour Cream

In a Skillet on Medium High Heat:
Oil, until Hot.
Meatless Ground
Sauté until browned.

Chile Powder
Garlic Powder
Mix well.
Cook just until well combined and Hot.
Transfer to a Serving Bowl.
Set Aside.

For each Cornmeal Crêpe:
1 - 2 TBS of Meatless Ground Mixture
Any of the Toppings
Fold over to serve.
Each person can customize they're own based on personal preferences.

To serve as a Burrito:
Fill with Meatless Ground and Cheese.
Fold and place Seam side down on a plate.
Heat in a Microwave for 30 seconds.
Garnish with your favorite Toppings.

Peace in the Kitchen!

Mushroom Filling:

This fills about 10 - 12 Cornmeal Crêpes.

1 TBS Vegetable Oil
1 TBS Butter
1 1/2 Pounds of mixed Fresh Wild Mushrooms, sliced thin.
2 Small Shallots, minced.
Salt and Pepper to taste
1 TBS Tomato Paste
1/3 C Sour Cream

In a Skillet on Medium High Heat:
Oil and Butter until Hot.

Shallots for 1 minute, stirring.

Salt and Pepper
Stir often and Sauté for 8 minutes.

Tomato Paste
Stir to combine.
Cook for 1 minute.
Reduce Heat to Low.
Fold in Sour Cream.
Cook just until heated well.

Fill Crêpes as desired.

Serve filled, open faced topped with a Fried or Poached Egg,

Peace in the Kitchen!

Sweet Fillings:

Pear and Fig
This fills about 4 Crêpes.

1 Ripe Pear, cored and diced.
4 Fresh Black Mission Figs, diced
2 TBS Chopped Pistachios
2 TBS Honey + additional for Garnish.
Whipped Cream for Garnish.

In a Mixing Bowl:
2 TBS Honey
Stir to combine well.

Fill Crêpes, Fold over.
Top with Whipped Cream.
Drizzle with additional Honey.

Peace in the Kitchen!

Blueberry Filling:

1 C Bonne Maman Blueberry Preserves
1 C Water
3 C Fresh Blueberries

In a Saucepan on Medium High Heat:
Stir to combine well.
Bring to a Boil.
Reduce Heat and Simmer for 1 minute.
Remove from Heat.
Cool 5 minutes.
Gently fold in Blueberries.

Fill each Crêpe with 2 TBS of Filling.
Fold the sides over.
Garnish with Whipped Cream.

Peace in the Kitchen!

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