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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon chili powder |
1 teaspoon salt |
1 cup chicken broth |
3 large eggs |
vegetable cooking spray |
crêpe filling |
1 cup (4 ounces) shredded cheddar cheese |
garnish: fresh cilantro sprig |
Directions:
1. Position knife blade in food processor bowl; add flour and next 5 ingredients. Process until smooth. Cover batter, and refrigerate at least 2 hours.
2. Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot.
3. Pour 1/3 cup batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. Turn crêpe over, and cook about 30 seconds. Place crêpe on a towel to cool. Repeat procedure with remaining batter.
4. Spoon about 1/2 cup Crêpe Filling on half of each crêpe; roll up, and place seam side down, in a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle crêpes evenly with Cheddar cheese.
5. Bake at 300° for 5 minutes or until cheese melts. Garnish, if desired.
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