Crpes Farcies La Mexicaine
Delight your taste buds with Crêpes Farcies à la Mexicaine, a fusion masterpiece that blends the delicate elegance of French crêpes with the bold, vibrant flavors of Mexican cuisine. These tender, homemade crêpes are stuffed with a savory filling of seasoned ground beef, black beans, corn, and juicy tomatoes, complemented by a medley of spices like cumin, chili powder, and paprika for a zesty kick. Baked to perfection with a blanket of melted cheddar cheese and garnished with fresh cilantro, this dish strikes the perfect balance between comfort food and gourmet flair. Ready in under an hour, these irresistible Mexican-inspired stuffed crêpes are ideal for weeknight dinners or as a crowd-pleasing addition to your next gathering. Serve them warm with a dollop of sour cream for the ultimate flavor-packed experience!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups milk
- 2 large eggs
- 2 tablespoons butter, melted
- 0.25 teaspoons salt
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 0.75 cup black beans, drained and rinsed
- 0.75 cup corn kernels
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup sour cream (optional for garnish)
Instructions
In a mixing bowl, combine the flour, milk, eggs, melted butter, and salt. Whisk until smooth to create the crêpe batter. Set aside to rest for 15 minutes.
Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom evenly. Cook for 1-2 minutes until the edges lift slightly, then flip and cook for another 30 seconds. Repeat with the remaining batter to make 8 crêpes. Stack them on a plate and cover with a clean towel to keep warm.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Stir in the black beans, corn, tomato paste, diced tomatoes, ground cumin, chili powder, paprika, and salt. Simmer for 10 minutes, stirring occasionally, until the mixture thickens and is well combined. Stir in half of the shredded cheddar cheese.
Preheat your oven to 350°F (175°C).
Lay out each crêpe on a flat surface. Spoon about 3 tablespoons of the beef and bean filling into the center of each crêpe. Roll them up tightly and place them seam-side down in a greased baking dish.
Sprinkle the remaining shredded cheddar cheese over the top of the filled crêpes.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and a dollop of sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 399 mg | 31% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
