CORNMEAL CREPES
Another breakfast/brunch or special dessert. Different from your standard crepe recipe. From Vogue Entertaining and Travel 1999. Can be served with any fruit compote especially apricots.
Provided by Wendys Kitchen
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour, polenta, salt amd sugar in bowl.
- Add eggs, milk and butter.
- Whisk until smooth. (Or use a blender).
- Leave the batter to stand for 1 hour.
- Heat extra butter in crepe pan.
- Cook batter 1-2 minutes.
- Makes 16 crepes.
Nutrition Facts : Calories 187.4, Fat 6.6, SaturatedFat 3.3, Cholesterol 92.4, Sodium 89.6, Carbohydrate 25.4, Fiber 1.2, Sugar 1.8, Protein 6.6
TEX-MEX CORNBREAD
Steps:
- Put 1 tablespoon oil in a 10-inch cast-iron skillet and put it in the oven. Heat the oven to 425 F.
- In a large bowl, whisk the eggs with 1/4 cup oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.
- In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
- Carefully take the hot skillet out of the oven and set it on a metal rack.
- Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
- Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
- Cut into wedges and serve.
Nutrition Facts : Calories 293 kcal, Carbohydrate 29 g, Cholesterol 85 mg, Fiber 2 g, Protein 10 g, SaturatedFat 4 g, Sodium 731 mg, Sugar 3 g, Fat 16 g, ServingSize 8 slices (8 servings), UnsaturatedFat 0 g
TEX-MEX CORNMEAL CREPES
This is a good basic Tex-Mex recipe that has multiple uses. The crepes make a good substitute for tortillas, they are easy to roll for enchiladas. When baked with fillings and sauces, the enchiladas taste similar to tamales. The crepes folded over a filling are a good breakfast dish. For a dessert crepe, omit the chile and herbs in the batter and serve with fruit. Note: the original recipe called for egg substitute equivalent to 4 eggs; either version works, however the egg substitute reduces the amount of fat. This recipe was adapted from the book, The Ultimate Low-Fat Mexican Cookbook by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breakfast
Time 1h10m
Yield 25 crepes, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a blender or food processor, mince the chilies and cilantro.
- Add the remaining ingredients and blend until smooth.
- Let the batter rest at room temperature for 30 minutes to one hour.
- Heat a well-seasoned crepe pan or small skillet over medium heat.
- Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
- Tilt the pan, rotating so the batter is evenly distributed.
- Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
- Spray the pan again and repeat until all the batter has been used.
- Store crepes between sheets of wax paper or plastic wrap until ready to use.
- Crepes may be prepared a day in advance. The freeze well for about 3 months.
Nutrition Facts : Calories 152.7, Fat 4.7, SaturatedFat 0.9, Cholesterol 85.1, Sodium 298.5, Carbohydrate 21.9, Fiber 1.3, Sugar 1.6, Protein 5.8
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
TACO CREPES
Make and share this Taco Crepes recipe from Food.com.
Provided by QueenJellyBean
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook ground beef with onion and celery until onion is clear and meat is no longer pink. Add the refried beans, corn, tomato sauce and taco seasoning and simmer while you are making the crepes.
- Mix together the crepe ingredients. Use 1/4 c crepe mixture and fry in small amount of hot oil in a small skillet, tilting the skillet to make a thin crepe. Fry only until lightly browned. Turn and cook until lightly brown.
- Put 2 tbsp of meat filling in the center of each crepe and roll up. Place them seam side down in a 9x13 pan.
- Pour any remaining filling over the top of all.
- Top with cheese and olives.
- Bake 375 degrees for 20 minutes.
- Serve with sour cream and guacamole.
Nutrition Facts : Calories 308, Fat 13.8, SaturatedFat 5.7, Cholesterol 103.7, Sodium 564.2, Carbohydrate 27.5, Fiber 3.9, Sugar 3.1, Protein 18.9
ANYTIME CREPES
From my friend Linda, this is an oh-so-easy-and-fast recipe for breakfast, snack, dinner, lunch, camping, entertaining...
Provided by Sunny Yukon
Categories Breakfast
Time 8m
Yield 3 crepes/pancakes, 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a blender, or mix really well with a whisk. You don't want any lumps.
- Spread thinly in HOT skillet (use olive oil). Use a cast iron or stainless steel frying pan that is really HOT. Then it won't stick and you won't need teflon. In fact, get rid of the teflon! It's so dangerous!
- Cover with lid.
- Flip.
- Cover with lid.
- Makes 3 pancakes - enough for one person. (Four if you use a smaller pan.) Multiply recipe accordingly.
- Roll pancake with various fillings: butter, icing sugar, lemon juice / nutella and manderine orange or blueberries / sausage and applesauce / spinach, cherry toms, goat's milk feta, bit of shredded edam, pepper / syrup / ham & cheese / strawberries and sugar -- and the list goes on -----.
Nutrition Facts : Calories 149.6, Fat 9.2, SaturatedFat 4.3, Cholesterol 203.1, Sodium 130.8, Carbohydrate 6, Sugar 0.2, Protein 10.3
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