“This is a good basic Tex-Mex recipe that has multiple uses. The crepes make a good substitute for tortillas, they are easy to roll for enchiladas. When baked with fillings and sauces, the enchiladas taste similar to tamales. The crepes folded over a filling are a good breakfast dish. For a dessert crepe, omit the chile and herbs in the batter and serve with fruit. Note: the original recipe called for egg substitute equivalent to 4 eggs; either version works, however the egg substitute reduces the amount of fat. This recipe was adapted from the book, The Ultimate Low-Fat Mexican Cookbook by Anne Lindsay Greer.”
1hr 10mins
25 crepes

Ingredients Nutrition


  1. In a blender or food processor, mince the chilies and cilantro.
  2. Add the remaining ingredients and blend until smooth.
  3. Let the batter rest at room temperature for 30 minutes to one hour.
  4. Heat a well-seasoned crepe pan or small skillet over medium heat.
  5. Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
  6. Tilt the pan, rotating so the batter is evenly distributed.
  7. Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
  8. Spray the pan again and repeat until all the batter has been used.
  9. Store crepes between sheets of wax paper or plastic wrap until ready to use.
  10. Crepes may be prepared a day in advance. The freeze well for about 3 months.

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