A spicy crepe that is hot and tasty for a satisfying dinner meal.

Gallery

Recipe Summary

prep:
20 mins
cook:
39 mins
total:
59 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Crepes:
Filling:

Directions

Instructions Checklist
  • Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps.

    Advertisement
  • Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet; cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook crepe for 1 minute on the second side. Transfer to a plate. Repeat with remaining crepe batter.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Pour pinto beans into a small saucepan over medium heat; cook until heated through, about 5 minutes. Remove from heat and let cool slightly. Mash into a fine puree using a potato masher.

  • Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl. Mix in pureed beans. Spoon some of the bean mixture into the center of each crepe. Roll up crepes, tucking ends in neatly.

  • Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.

  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts

418 calories; protein 18.3g 37% DV; carbohydrates 55.5g 18% DV; fat 14.9g 23% DV; cholesterol 123.3mg 41% DV; sodium 974.1mg 39% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/21/2017
I struggled a bit with the crepe but I am known to be dough challenged and am certain it was user error. One thing I did learn is that you really don't need to measure the batter into the skillet. All you really need to do is pour it into the bottom of a medium/large skillet until it almost reaches the sides. Make sure it is starting to get golden and fairly solid before you flip. If not they will stick together on the plate you are stacking them up on and they will not be able to be used. Again I am a rookie with crepe and learned more as I went. What I didn't like about the recipe was the amount of ginger. I highly recommend scaling way back on it. With that being said I think this was a great recipe! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/21/2017
I struggled a bit with the crepe but I am known to be dough challenged and am certain it was user error. One thing I did learn is that you really don't need to measure the batter into the skillet. All you really need to do is pour it into the bottom of a medium/large skillet until it almost reaches the sides. Make sure it is starting to get golden and fairly solid before you flip. If not they will stick together on the plate you are stacking them up on and they will not be able to be used. Again I am a rookie with crepe and learned more as I went. What I didn't like about the recipe was the amount of ginger. I highly recommend scaling way back on it. With that being said I think this was a great recipe! Read More
(1)
Rating: 5 stars
03/15/2020
I loved this recipe. Kind of involved for me, but worth it! Read More