Southwestern Cornbread Crêpes

Recipe from Southern Living

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  • 1 1/2 pounds ground chuck
  • 1 medium onion, chopped
  • 1 medium-size red potato, peeled and chopped
  • 1 medium apple, chopped
  • 2 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup raisins
  • 1 green chile pepper, chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon liquid from hot peppers in vinegar
  • 2 tablespoons white vinegar
  • 16 Cornbread Crêpes
  • 3/4 cup chopped pecans, toasted


  1. Brown ground chuck in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in onion and next 12 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 40 minutes. Spoon onto Cornbread Crêpes, and roll up. Sprinkle with pecans.
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