Crepes Mexicana

Crepes Mexicana, refried beans along with mushroom and cottage cheese mixture stuffed and rolled in crepes, brushed with milk and baked with a sprinkling of cheese.

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Crepes filled with refried beans and topped with mushrooms, cottage cheese and salsa.

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Crepes Mexicana recipe - How to make Crepes Mexicana

Preparation Time:    Cooking Time:    Total Time:     Serves 6.
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6 Crepes
3/4 cup Refried Beans

For the mushroom and cottage cheese mixture
1 1/2 cups paneer (cottagte cheese), cut into cubes
1 onion, chopped
4 tbsp fresh mushrooms, sliced
2 tbsp Salsa
1 tbsp chopped coriander (dhania)
1/4 tsp dried oregano
2 tbsp oil
salt to taste

For baking
1 tbsp milk
3 tbsp grated cheese

For serving
spring onions
lettuce leaves
  1. Heat the oil and fry the onion for 1 minute.
  2. Add the mushrooms and fry again for 1 minute.
  3. Add the cottage cheese, salsa, coriander, oregano and salt and fry again for a while.

How to proceed

  1. In each crepe, first spread some refried beans, then spread some mushroom and cottage cheese mixture.
  2. Fold and arrange in a baking dish.
  3. Repeat with the remaining crepes.
  4. Finally, brush with the milk and top with the cheese.
  5. Bake in a hot oven at 200 degree C (400 degree F) until the cheese melts.
  6. Surround with spring onions and lettuce leaves.
  7. Serve immediately with Mexican rice and guacamole.

Guacamole, Mexican Avocado Dip 

Nutrient values per serving
Energy411 cal
Protein11.9 g
Carbohydrates34 g
Fiber4.4 g
Fat25.1 g
Cholesterol0 mg
Vitamin A990 mcg
Vitamin B10.1 mg
Vitamin B2-0.2 mg
Vitamin B31.4 mg
Vitamin C82.3 mg
Folic Acid61.7 mcg
Calcium353.8 mg
Iron2.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium45 mg
Potassium300.3 mg
Zinc0.8 mg

RECIPE SOURCE : Mexican CookingBuy this cookbook

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