Cornmeal Crepes
One month several years ago, the visiting teaching message was on the idea of “stirring up in remembrance.” The night before her visit, my visiting teacher had made cornmeal crepes for dinner. She noticed that the cornmeal settled to the bottom of the batter very quickly, and that before making each crepe she had to stir it to mix it back in. Gospel truths have a tendency to do that also. We need to constantly be doing things – prayer, scripture study, attend meetings, serve others – so our grains of testimony stay sprinkled throughout our daily lives. It’s too easy for them to slip down and be overcome by the “busyness” of the world.
In case you ever want to turn this thought into an object lesson, I found a recipe from Mel's Kitchen Cafe for you to use.
Cornmeal Crepes:
1 1/3 cups all-purpose flour
2/3 cups yellow or white cornmeal
4 large eggs
1/4 teaspoon salt
2 cups milk
Taco Meat:
3/4 cup chopped onion (about 1 medium onion)
2 pounds ground beef or ground turkey
2 garlic cloves, finely minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 (8-ounces each) cans tomato sauce
1 jalapeno, seeded and minced fine (optional)
2 cups shredded cheddar or Monterey jack cheese
Garnishes:
1 can black olives, drained and sliced
Sour cream
Salsa
For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed. Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enclosed in a ziploc bag or covered in plastic wrap.
For the taco meat, cook the onion, ground meat, garlic, salt and pepper in a large nonstick skillet over medium heat, stirring frequently to break the meat into bite-size pieces, until the meat is cooked through, 5-7 minutes. Drain the excess grease. Stir in the chili powder, cumin, coriander, tomato sauce and jalapeno, if using. Simmer over medium heat for 8-10 minutes.
Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up. Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese. Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.
In case you ever want to turn this thought into an object lesson, I found a recipe from Mel's Kitchen Cafe for you to use.
Taco Enchiladas with Cornmeal Crepes
YIELD: MAKES ABOUT 16 CREPES (SERVES 6-8)Cornmeal Crepes:
1 1/3 cups all-purpose flour
2/3 cups yellow or white cornmeal
4 large eggs
1/4 teaspoon salt
2 cups milk
Taco Meat:
3/4 cup chopped onion (about 1 medium onion)
2 pounds ground beef or ground turkey
2 garlic cloves, finely minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 (8-ounces each) cans tomato sauce
1 jalapeno, seeded and minced fine (optional)
2 cups shredded cheddar or Monterey jack cheese
Garnishes:
1 can black olives, drained and sliced
Sour cream
Salsa
For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed. Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enclosed in a ziploc bag or covered in plastic wrap.
For the taco meat, cook the onion, ground meat, garlic, salt and pepper in a large nonstick skillet over medium heat, stirring frequently to break the meat into bite-size pieces, until the meat is cooked through, 5-7 minutes. Drain the excess grease. Stir in the chili powder, cumin, coriander, tomato sauce and jalapeno, if using. Simmer over medium heat for 8-10 minutes.
Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up. Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese. Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.
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