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Crepes Mexicana recipe, Mexican Recipes

Tarla Dalal
26 June, 2018


Table of Content
Easy but awesome – that describes this baked dish best of all. This unique creation features crepes with a Mexican filling.
A flavourful and succulent cottage cheese mixture joins hands with chunky uncooked salsa and mealy refried beans to make a fabulous filling for the crepes.
Simple ingredients are mixed and matched to give a classic, memorable flavour. The cheesy mouth-feel and herby aroma of the Crepes Mexicana are sure to etch a lasting memory. Serve this baked dish hot and fresh with a crunchy garnish of spring onion greens.
Try other awesome crepe creations like the Broccoli Crepes with Mexican Green Sauce or Spinach Crepes
Crepes Mexicana recipe - How to make Crepes Mexicana
Tags
Preparation Time
15 Mins
Cooking Time
4 Mins
Total Time
19 Mins
Makes
5 crepes
Ingredients
Main Ingredients
5 crepes
3/4 cup refried beans
5 tsp uncooked salsa
For The Cottage Cheese Mixture
1/4 cup crumbled paneer (cottage cheese)
1 tbsp oil
1/4 cup finely chopped onion
1/4 cup finely chopped zucchini
1/4 cup boiled sweet corn kernels (makai ke dane)
1/2 tsp dried oregano
salt and
1 tbsp finely chopped coriander (dhania)
For The Baking
1/2 tbsp milk for brushing
1/2 cup grated processed cheese
For The Garnish
1 tbsp finely chopped spring onion greens
Method
For the cottage cheese mixture
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the paneer, zucchini, corn, dried oregano, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Switch off the flame, add the coriander and mix well. Divide the mixture into 5 equal portions and keep aside.
How to proceed
- Divide the refried beans into 5 portions. Keep aside.
- Place a crepe on a clean, dry surface and place a portion of the beans on one side of the crêpe.
- Put one portion of the cottage cheese mixture evenly over it.
- Put 1 tsp of salsa on top of the refried beans.
- Roll it up tightly.
- Repeat steps 2 to 5 to make 4 more crêpes.
- Arrange the crepes in a baking dish.
- Brush the crepes with milk.
- Sprinkle the cheese on top and bake in a hot oven at 200°c (400°f) for 5 minutes.
- Serve hot garnished with spring onion greens.
Crepes Mexicana recipe with step by step photos
Nutrient values (Abbrv)per plate
Energy | 226 cal |
Protein | 8.2 g |
Carbohydrates | 23.3 g |
Fiber | 1.8 g |
Fat | 11 g |
Cholesterol | 15.2 mg |
Sodium | 121.4 mg |
Click here to view Calories for Crepes Mexicana
The Nutrient info is complete

jdoshi612
April 4, 2016, 7 p.m.
The spicy rajma stuffing wrapped in soft crepes and loaded with cheese tastes superb!! I even add cheese to my corn stuffing.