Mexican Crepes 
Ingredients:  
  • 1 Cup Sour Cream 
  • 2 Cloves Garlic (minced) 
  • 1 ½ Teaspoon Chili Powder
  • 1 Teaspoon each salt & cumin 
  • 1 Can Diced Green Chili (drained) 
  • 2 ½ Cups Shredded Jack Cheese
  • 1 ½ Cups Diced Turkey 
  • 1 ½ Cups Sliced Green Onion
  • 1 Cup Shredded Cheddar Cheese 
  • 2 Cups Diced Lettuce 
  • 1 Cup Chopped Tomato 
  • 1 Cup Guacamole
Stir together sour cream, garlic, chili powder, salt, cumin, chilies, Jack Cheese, turkey, and green onions, into bowl. Spoon down the center of the crepe and roll up. Place crepe seam side down, and place in a shallow baking pan. (This can be done a day ahead). Cover and chill. Bake, covered, at 375 until hot and bubbly (about 30 min.). Uncover and sprinkle with cheddar and return to oven about 3-5 min. Serve with lettuce - tomato - guacamole on top.   
 
* Crepe Batter  
 
  • 4 Eggs 
  • ¼ Teaspoon salt 
  • 2 Cups Flour 
  • 2 ¼ Cups Milk 

    • ¼ Cup Melted Butter   

    Mix eggs and salt. Gradually add flour alternately with the milk. Then add butter. Use wire whip or electric mixer. Use crepe pan or oval skillet to make thin crepes. 
      
    This is by far one of the best recipes I collected over the years of doing my turkey classes! 
    It was given to my by JoJo Bracco. Thanks again! 
     
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