We could have rolled this cheesy chorizo filling in a tortilla. But we switched things up and put it in crepes. The result? Delicious!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 4 servings, 2 crepes each.
Number Of Ingredients 16
Steps:
- Mix chorizo and cheese; set aside.
- Mix flour, eggs, milk, 2/3 cup water, cumin and salt with wire whisk until well blended. Let stand 30 minutes.
- Cook and stir onion and garlic in hot oil in medium skillet until tender. Add tomatoes, peppers and thyme; cook 10 minutes, stirring occasionally. Add sour cream; mix well. Keep warm.
- Melt 1 tsp. of butter in medium heavy skillet on medium-high heat. Pour about 1/3 cup of the batter into skillet; tilt skillet to evenly coat bottom with batter. Cook 1 minute; turn crepe over with spatula. Cook an additional 1 minute. Place crepe on plate; cover to keep warm. Repeat with remaining batter to make 8 crepes, adding remaining butter as necessary to prevent sticking.
- Preheat oven to 350°F. Pour half of the onion mixture into 13x9-inch baking pan. Place crepes on cutting board. Spoon about 1/4 cup of the chorizo mixture onto bottom section of each crepe; roll up. Place, seam sides down, in prepared pan. Cover with remaining onion mixture; sprinkle with cilantro.
- Bake 10 minutes.
Nutrition Facts : Calories 820, Fat 56 g, SaturatedFat 25 g, TransFat 0 g, Cholesterol 290 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
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