Crepes Mexicana

by Tarla Dalal

Added to 246 cookbooks This recipe has been viewed 23757 times

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: 20 min. Cooking Time: 15 min. Total Time: 35 mins Serves 6.
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Ingredients

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

Method

Heat the oil and fry the onion for 1 minute.
Add the mushrooms and fry again for 1 minute.
Add the cottage cheese, salsa, coriander, oregano and salt and fry again for a while.

How to proceed

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

Accompaniments

Nutrient values per serving