January 11, 2012

Recipe of the Day: Cornmeal Crepes with Beef

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(This photo represents the recipe, but is not a pic of the recipe)
This recipe is ABSOLUTELY DELICIOUS!!!  Yes - it is lengthy and time consuming, but it is not as hard as it appears.  My daughter and I like to turn the music up loud, pull out the crepe pan, and sing as loud as we can as I stack the crepes up and she makes the beef mixture.  You DO NOT need a crepe pan to make crepes, ANY small frying pan will work!  This recipe comes from Diane Laney Fitzpatrick's blog.  I suggest grabbing your ingredients this week, but making the recipe when you have a free afternoon.

Cornmeal Crepes with Beef
  • ¾ pound ground beef
  • 1 onion, chopped
  • 1 tablespoon oil
  • 2 8-ounce cans tomato sauce
  • 2 small cans chopped green chilies
  • 3 tablespoons chili powder
  • 3 garlic cloves, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 6 cornmeal crepes
  • 1½ cups sour cream
  • 1½ cups mashed avocado
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
Brown ground beef in a large skillet. Drain off grease and set aside. Sauté onion in hot oil in a large skillet until tender. Add tomato sauce, chilies, chili powder, garlic, salt and pepper. Reduce heat to low and simmer for about an hour, stirring often. Remove half of sauce mixture and set aside. Stir ground beef into remaining half of the sauce mixture in skillet. Spoon meat mixture evenly down centers of the crepes. Top with sour cream and avocado. Roll up, jellyroll fashion. Place, seam side down, in a lightly greased 9x13-inch baking dish. Spread reserved sauce mixture over crepes. Bake, covered at 325 degrees for 25 minutes. Sprinkle with shredded cheese. Bake uncovered an additional 5 minutes. Serves 6

For the Cornmeal Crepes
  • ½ cup cornmeal
  • ½ cup boiling water
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 3 large eggs, lightly beaten
  • ¾ cup milk
  • 1 tablespoon butter, melted
Combine cornmeal and water in a medium bowl. Cool. Stir in flour and remaining ingredients until smooth. Pour 3 tablespoons batter into a heated, lightly greased 6-inch nonstick skillet. Tilt pan in all directions so batter covers pan in a thin film. Cook about 1 minute or until crepe can be shaken loose from pan. Flip over and cook an additional 30 seconds. Place crepe flat on a towel to cool. Repeat procedure until all batter is used. Carefully stack cooled crepes between layers of wax paper to prevent sticking. Makes 12 crepes.



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