Crêpes Con Queso – a delicious recipe with flour, yellow cornmeal, chili powder, salt, chicken broth, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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 crepe can be shaken loose from pan. Turn crepe over, and cook about 30 seconds. Place crepe on a towel to cool. Repeat procedure with remaining batter.
4
Spoon about 1/2 cup Crepe Filling on half of each crepe; roll up, and place seam side down, in a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle crepes evenly with Cheddar cheese.
5
Bake at 300u00b0 for 5 minutes or until cheese melts. Garnish, if desired.
455
kcal
Calories
20
g
Fat
30
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon chili powder, 1 teaspoon salt, and more.
Yes, Crêpes Con Queso falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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