Chorizo Crepes

Chorizo Crepes

David Lerner – Ivy Tech- East Chicago Campus – 2012 Chorizo Contest

Prep Time: 15 min.
Start to Finish: 25 min.
18 to 20 Crepes

INGREDIENTS:

  • 2 eggs
  • ¾ cup vitamin D milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 12 oz. El Popular Chorizo (Original)
  • 3 oz. Chihuahua Cheese
  • 3 tbsp. Melted Butter (coating skillet)

 

INSTRUCTIONS:

  1. In a skillet cook EL Popular Chorizo until done.
  2. Place all ingredients in a blender and blend on high until smooth.
  3. Place batter in refrigerator for ½ hour to let air bubbles to subside.
  4. Heat a nonstick skillet, brush skillet with melted butter and pour 1 oz. of batter into middle of skillet and swirl to spread evenly.  Cook for approx. 30 seconds then remove from skillet and let cool.
  5. Shred Chihuahua Cheese on the crepe, roll and heat until cheese has melted.

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