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Crêpes Con Queso

Photo: Tina Evans; Styling: Mary Lyn Hill
Yield 4 servings

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

How to Make It

  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.