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Corn Crepes with Taco Filling

Yield 6 servings


  • Corn Crepes:
  • 2/3 cup Argo® Corn Starch
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons cornmeal
  • 2 eggs
  • Toppings:
  • prepared taco meat
  • chopped tomatoes
  • diced green onions
  • shredded lettuce
  • shredded cheese
  • salsa, sour cream, olives

How to Make It

  1. MIX corn starch, milk and salt in a large bowl with a wire whisk. Combine butter, cornmeal and eggs in a separate bowl; beat until well mixed. Stir into milk mixture.

    HEAT a greased non-stick skillet over medium heat. Pour in about 1/4 cup batter, tilt skillet to spread. Flip when edges of crepe begin to curl, about 30 to 60 seconds. Cook an additional 10 to 15 seconds or until edges begin to curl. Repeat with remaining batter. Keep warm until ready to serve.

    TOP each crepe with taco meat and desired toppings.