13
Preheat oven to 350
°
F (190
°
C). In a small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in a bowl; add celery and
onion mixture. Place 1-2 heaping tablespoons of filling across the center of each
crepe, brown side down, and roll. Place in a buttered 9" x 11" (23 x 27 cm) baking
dish; cover with aluminum foil. Bake 15 - 20 minutes or until hot. Serve with hot
sauce.
To make sauce, combine ingredients in a saucepan and heat, stirring until smooth
and hot.
Mexican Enchiladas
12 cornmeal crepes
1 lb. (454 g) ground beef
1/2 cup (120 ml) green or yellow onions, chopped
10 pitted ripe olives, sliced
1 tsp. (5 ml) salt
1 clove garlic, minced
1-2 tsp. (5 -10 ml) chili powder
1-3/4 cups (430 ml)cubed sharp Cheddar cheese
Sauce
2 cups (500 ml) tomato puree or sauce
6 oz (170 g) can tomato paste
1 onion (small), minced
1 tsp. (5 ml) salt
2 tsp. (10 ml) sugar
1 clove garlic, minced
1-2 tsp. (5-10 ml) chili powder
Preheat oven to 350
°
F (190
°
C). In a large skillet, cook ground beef and onions
until onions are soft and meat browned. Remove from heat, drain excess fat. Stir
in olives, salt, garlic, chili powder and 1 cup (250 ml) of cheese. Place 1-2
heaping spoonfuls across center of each crepe, brown side down. Place seam
side down in a buttered 9" x 13" (23 x 33 cm) baking dish. Pour sauce down
center of crepes. Bake 20-25 minutes or until hot and bubbly.
To make sauce combine all ingredients in a saucepan. Bring to a boil and simmer
for 10 minutes. Stir in remaining 3/4 cup (180 ml) of cheese. Taste for
seasoning. Add extra chili powder if desired.
Turkey Hash Crepes
1 batch crepes (about 16)
2 cups (500 ml) cooked turkey, diced
1 cup (250 ml) bread stuffing (leftover or dry mix)
1 cup (250 ml) giblet gravy
1 egg, slightly beaten
Cream or milk as needed
