Friday, May 1, 2020

Taco Crepes #CincodeMayoRecipes

Looking for a different, unique dinner to celebrate Cinco de Mayo while we are sheltering at home?  These delicious cornmeal crepes stuffed with taco filling and cheese, sprinkled with even more cheese and baked are a delicious way to Celebrate Cinco de Mayo or any Mexican Monday or Taco Tuesday.

Taco Crepes

The Festive Foodies are sharing Cinco de Mayo recipes with you today.  Just in time to start planning your celebration.

Liz of Books n' Cooks is hosting this fun event and I"m glad that she planned it giving us enough time to choose and prepare what we are going to make for our Fiestas this year.

We normally have a large Cinco de Mayo party where we celebrate Frank's birthday which falls on May 4th.  This year, of course, will be much different.  We will be celebrating with only those who live in our home.  No kids or grandkids, no siblings, no friends.  That party is going to have to wait for this crisis to be over.  But we are still celebrating and giving thanks that we and those we love are all safe and healthy right now.  Frank can think of no better present than that!!

Taco Crepes

So let's take a look at what the others have shared to help us celebrate this year.........

Cinco de Mayo Recipes

  • Aperol Grapefruit Margarita by Books n’ Cooks
  • Authentic Enchiladas Verdes by Corn, Beans, Pigs & Kids
  • Blue Raspberry Margarita by Our Crafty Cocktails
  • Cantaloupe Agua Fresca by Palatable Pastime
  • Chile-Roasted Dutch Yellow Potatoes by Shockingly Delicious
  • Dorito Taco Casserole by Making Miracles
  • Easy Cheesy Beef Enchiladas With Verde Sauce by Our Crafty Mom
  • Enchiladas with Red Chili Sauce by Hezzi-D's Books and Cooks
  • Pozole Rojo with Chicken by Karen's Kitchen Stories
  • Slow Cooker Carnitas (Mexican Pulled Pork) by The Spiffy Cookie
  • Taco Crepes by A Day in the Life on the Farm
  • Walking Taco Salad by Simply Inspired Meals

  • When you are Staying Home/ Staying Safe you look for ways to keep some semblance of normalcy in your life while using items you have on hand instead of making runs to the grocers.  So on a Taco Tuesday, when I had no taco shells, tortillas nor corn chips in the house, I decided to make some cornmeal crepes to stuff with my Mexican filling.

    Taco Crepes

    I was surfing the web looking for ideas when I came across this recipe from Mel's Kitchen Cafe.  I have to admit I was just planning on using regular crepes for my tacos before I found this great idea for making the crepes with cornmeal.  Thanks Mel!!

    Taco Crepes

    Once they are stuffed and rolled, I placed them onto a baking sheet, sprinkled with additional cheese and put them in the oven.  I modified the recipe to only make 8 crepes since there are only 3 of us but this is definitely being made, perhaps doubling the recipe, the next time I'm serving Mexican for a party.

    Taco Crepes pin

    However you decide to celebrate this Cinco de Mayo please Stay Home/Stay Safe/Stay Well.  May this crisis soon be over.

    #CincodeMayo, #tacotuesday, #MexicanMonday, #crepes, #Mexican,
    Entrees, Beef, Crepes, Tacos
    Mexican Fusion
    Yield: 4 servings

    Taco Crepes

    Taco Crepes

    These delicious cornmeal crepes stuffed with taco filling and cheese, sprinkled with even more cheese and baked are a delicious way to Celebrate Cinco de Mayo or any Mexican Monday or Taco Tuesday.
    Prep time: 15 MCook time: 45 MTotal time: 60 M


    • 3/4 c. all purpose flour
    • 1/3 c. cornmeal
    • 2 eggs
    • pinch of salt 
    • 1 c. milk
    • 1 small onion, chopped
    • 1 lb. ground beef
    • 1 clove garlic, minced
    • salt and pepper, to taste
    • 1 T. chili powder
    • 1 t. cumin
    • 1 t. ground coriander
    • 1 (8 oz) can tomato sauce
    • 1 c. shredded Mexican Blend cheese
    • Sour cream for serving


    1. Place the flour, cornmeal, egg, salt and milk into a blender and puree until smooth.  
    2. Heat a nonstick skillet that has been treated with cooking spray over medium heat until very hot.  Pour 1/4  cup of the batter onto the skillet, tilting and swirling to cover the bottom of the pan.  Cook until the crepe is dry and browned, about 30 seconds.  Flip and cook other side for another 30 seconds.  Transfer to a plate and repeat, adding more cooking spray as needed until the batter is gone.  You should get 8 crepes using a 10" skillet.
    1. Cook the beef, onion, garlic, salt and pepper together in a large skillet over medium high heat, stirring frequently until onion is softened and beef is browned and crumbly, about 10 minutes.
    2. Add the chili powder, cumin, coriander and tomato sauce and simmer for another 10 minutes.  
    1. Divide the filling between the 8 crepes.  Sprinkle each with a Tablespoon of cheese and roll up.  Lay seam side down onto a baking sheet that has been lined with parchment or a silicone mat.  Sprinkle with additional cheese and bake in a preheated 375* oven for 20 minutes, until heated through and cheese is melted.  
    2. Serve with sour cream, if desired.,


    Adapted from a recipe found at Mel's Kitchen Cafe
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    Created using The Recipes Generator


  1. Such a smart way to fill in the gaps from normal grocery items that you would typically have on hand! I have fish tacos on the list this week - and I've also been looking up how to make tacos at home (which I've never done before) for that reason. I don't have any small taco shells that you would usually use. So we get creative and use some of our pantry staples up instead!

  2. I love thaat you made these in crepes! What a fun idea!

  3. What a fun twist on a classic enchilada. LOVE the use of cornmeal crepes instead of a tortilla - genius!

    Happy Cinco de Mayo! Stay well and enjoy the holiday with your family!

  4. That is so clever Wendy!! And cornmeal crepes too!! Not just your average crepe!

  5. Cornmeal-y crepes as the taco "shell" ? Simply genius!

  6. What a great idea! I had never thought about making taco crepes before!

  7. This is such a great idea. I never thought to make crepes. Looks so good.


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