Crepes Mexicana
by Tarla Dalal

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

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Crepes Mexicana recipe - How to make Crepes Mexicana

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 onions
1/4 cup finely chopped zucchini
1/4 cup boiled sweet corn kernels (makai ke dane)
1/2 tsp dried oregano
salt and freshly ground black pepper (kalimirch) to taste
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.