Taco Crepes

Basic crepe batter:
1 cup sifted unbleached flour
1/2 teaspoon salt
3 large whole eggs, beaten
1 1/2 cups milk
3 Tablespoons butter, melted

Sift together flour and salt. Set aside. Combine eggs and milk; stir into flour mixture. Blend in melted butter. Pour 2 ounces of batter for each crepe into a hot, lightly greased 6" skillet. Brown on underside and turn on to a plate or waxed paper.Browned side will be up and next to filling.

Filling:
3 lbs. lean ground beef
2 medium onions, grated
6 to 8 garlic cloves, crushed
1 large green pepper, finely chopped or diced
1 medium can tomato paste
1 medium can tomato sauce
1/3 cup ketchup
2 or 3 bay leaves

Add to taste:
salt and pepper
chili powder
ground oregano
garlic powder

Grated Parmesan Cheese
Shredded Mozzarella cheese
Shredded Cheddar cheese

In a large non-stick skillet saute beef with onions, garlic and green pepper until beef is no longer pink. Add tomato paste, tomato sauce, ketchup and bay leaves.Simmer uncovered stirring oten until mixture is no longer loose and saucey. Add salt, pepper, chili powder, oregano and garlic powder to taste. Let mixture cool. Remove bay leaves. Preheat oven to 350 degrees F. Fill crepes with a layer of cooled meat mixture topped with a sprinkle of Parmesan cheese and then a sprinkle of Mozzarella cheese. Fold up crepes and place in a shallow baking dish that has been sprayed with non-stick cooking spray. When all crepes are in the dish, top with grated Cheddar cheese and bake until filling is hot and cheese is melted. You may feeze these individually wrapped in waxed paper or freezer paper prior to adding the Cheddar cheese. When ready to bake, defrost and top with grated Cheddar cheese. Makes 20 crepes.

Adapted from 1000+ Recipes-The American Cancer Society, Florida Division