Recipe(tried): Filled Mexican Crepes with Fresh Tomato Avocado Sauce

Filled Mexican Crepes with Fresh Tomato Avocado Sauce:

Corn Chip Crepes filled with chili flavored meat and cheddar cheese, topped with a sauce of fresh tomatoes and avocados.

CORN CHIP CREPES:

These are similar to corn tortillas.

2 eggs
2 Tbs. vegetable oil
1 cup milk
1/3 cup water
1/2 cup all purpose flour
1 cup loosely packed, crushed Fritos corn chips
1/2 tsp. salt

Place all ingredients in blender container in the order listed. Cover and blend at high speed 20 to 30 seconds. Scrape down sides of the container. Blend a few more seconds. Two or three tablespoons of batter is usually enough to cover the bottom of a 6-7 inch crepe pan. If necessary, adjust the amount needed for the pan you are using. Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. If you have put in more than just a thin coating, pour the excess back into the bowl. If crepe pan is not hot enough, the whole crepe may fall back into the batter when you pour out the excess. It is important to have the pan at the correct temperature before starting to cook.

The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a spatula or knife so you have a starting place to pick up the crepe with your fingers, then simply flip it over. If preferred, carefully turn with a spatula. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.

If pan sticks in one spot: Put more butter or oil in the pan and wipe with a paper towel. It may be necessary to discard the first crepe or two until the pan is properly seasoned and the temperature right. Stir batter occasionally to prevent Fritos from settling to the bottom. Makes 14 to 16, 6-inch crepes.

8 Corn Chip Crepes, above
3/4 lb. ground beef
1/4 cup catsup
1/4 tsp. dry mustard
1/4 tsp. chili powder
1 Tbs. taco sauce
1/2 cup water
salt and pepper
1 cup grated cheddar cheese

Tomato Avocado Sauce (recipe below)

Make crepes as directed and set aside. Saute meat in skillet. When browned and finely crumbled, drain off excess fat. Add catsup, mustard, chili powder, taco sauce, salt and pepper. Pour in 1/2 cup water. Simmer on low heat, uncovered, until mixture is quite dry.

Fill Corn Chip Crepes with meat mixture. Sprinkle cheddar cheese on meat mixture. Roll crepes, place in lightly greased, ovenproof serving dish. Heat at 350 F. for 10 to 15 minutes until crepes are hot. Serve with Tomato Avocado Sauce. Serves 4.

TOMATO AVOCADO SAUCE:

2 ripe avocados
2 ripe tomatoes
2 to 3 green onions
4 to 5 Tbs. chopped fresh cilantro
1/2 tsp. salt
pepper to taste

Peel, seed and dice avocados and tomatoes. Thinly slice green onions. Combine avocados, tomatoes, green onions, cilantro, salt and pepper. Let stand at room temperature 20 to 30 minutes before serving so mixture becomes juicy. Stir occasionally. Makes sauce for 8 crepes.

NOTE: Mexican Crepes freeze well. Fill crepes, place in foil pan, cover and freeze. To defrost, place foil covered pan in 375 F. oven 30 to 35 minutes.