Wonder ingredient powers activate! Form of:
Crepini Cafe Crepes with Alouette Cheese
So, a couple times now you may have noticed me talking about Crepini Cafe‘s crepini, which aren’t quite a crepe and not quite a blini, but they’re filled and they taste good. (You can check out my reviews for Crepini Cafe Greenwich Spinach and Four Cheese and Basil elsewhere on this fine blog.) Well, I also asked to try just some of their crepes by themselves since I figure I’ll probably never own my own crepe cooking device.
(This is due in no small part to the fact that I am cheap and my wife hates crepes.)
Also, the good folks at Alouette sent me some coupons to try their cheese spread. Since I was in an experimentin’ mood this weekend, I thought I would blend them and make a Mexican style crepe using Crepini Cafe crepes instead of tortillas.
How Was It?
REALLY good. Despite the fact the Crepini Cafe crepes have been in my freezer for a while now, when I baked them for a few minutes in a 350 degree oven, they were still pliable and chewy. They also tasted great and they went very well with the Alouette, which had great flavor and complemented the vegetarian topping very well.
Mexican Crepe Recipe
This recipe is very simple. The veggies are actually my wife’s quesadilla blend and make great taco filling or nacho toppings. It also goes well with some sauted chicken. However, when making this recipe, the one thing to be careful of is not to overdo the Alouette. I think when Alouette cheese was first invented, it was designed to stand on its own (which it does very well, but a blog post on Alouette and crackers would be lame.) However, this makes the Alouette a little salty if you use to much.
All things in moderation (except reading this here blog.)
You will need:
- 2 tablespoons butter or olive oil
- 1 onion, sliced
- 1/2 cup frozen corn
- 1/2 cup black beans
- 8 Crepini Cafe crepes (about 1/2 a package)
- 4 tablespoons Alouette cheese
Preheat your oven to 350. As you are cooking the vegetables, you can bake the crepes for 1-2 minutes each. Once they are done, stack them on a plate in between pieces of wax paper or put them on plates 2 at a time.
Melt the butter in a skillet over medium-high heat. Then saute the onions until they start to turn brown. Add the corn and black beans and continue stirring until hot.
Spread 1/2 tablespoon Aloutte on each crepe and then top with the vegetable mixture.
Roll and serve.