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Corn Crepes With Bean Filling

Natural.Foodie's picture
Ingredients
  Unbleached flour 1⁄4 Cup (4 tbs)
  Turmeric 1⁄4 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Corn 1⁄2 Cup (8 tbs), pureed
  Egg substitute 1⁄4 Cup (4 tbs)
  Canola oil 2 Teaspoon
  Snipped chives 1 Tablespoon
  Butter 3 Tablespoon
For filling
  Pinto beans 1 Cup (16 tbs), cooked
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped
  Lemon juice 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Broccoli stalks 10 , steamed
  Shredded low fat monterey jack cheese 1⁄4 Cup (4 tbs)
  Chopped tomatoes 1 Cup (16 tbs)
Directions

GETTING READY
1) In a large bowl, mix together the cornmeal, flour and turmeric.
2) Whisk in the milk, corn, egg substitute, oil and chives.
3) Let rest for 20 minutes.
4) If the batter is thick, thin it with additional milk to make a cream like consistency.
5) Heat a non- stick pan over medium heat until hot.
6) Put 1/2 teaspoon of butter on the pan,.
7) Add 2 tablespoons of the batter and swirl to coat the bottom completely.
8) Cook until the top surface is dry and the underside is light brown.
9) Flip and cook the underside briefly.
10) Cool on a wire rack.
11) Repeat with the remaining batter.

MAKING
12) In the food processor, puree the beans, parsley, garlic, lemon juice, and mustard until smooth.
13) Divide the mixture equally among the crepes.

FINALIZING
14) Place the crepe on the working table.
15) Place 1 portion the filling in the center of the crepe and lay a broccoli stalk on the filling.
16) Roll to enclose the broccoli.
17) Arrange, seam side down, on an ovenproof platter.
18) Sprinkle with the Monterey Jack.
19) Broil for several minutes to warm the crepes and melt the cheese.

SERVING
20) Sprinkle with the tomatoes and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Broiled
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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