Serves: 4
Total Calories: 284

crepes:
1 cup milk
2/3 cup flour
2 eggs
dash salt
1/3 cup cornmeal
filling:
1/4 cup finely chopped onion
3/4 cup (3-ounce) shredded Swiss cheese
1/3 cup ripe olives, sliced
1 can (7-ounce) whole corn, drained
1 can (20-ounce) mild enchilada sauce
a little chili powder to taste

Crepes:
1. Combine all ingredients, beat until smooth. To make: for each crepe pour 1 large stirring spoonful into crepe pan which has been heated on large burner. Immediately tilt pan to coat evenly.
2. Cook over medium heat about 30 seconds or until the top is dull and underside is delicately browned. Turn, continue cooking for 10 to 15 seconds.
3. Slice out on a paper sack turned wrong side out. When cool, stack. Put wax paper or plastic wrap between each crepe.

Filling:
1. Brown meat with celery and onion, drain, stir in corn. Combine 1 1/2 cups enchilada sauce (for double recipe) with meat, mix well. Add chili powder to taste.
2. Spoon 1 to 2 tablespoons meat mixture into each crepe, roll up. Place seam side up in a 13 x 9 baking dish (for the double recipe) or place 2 crepes in individual baking dishes.Spoon remaining 1 cup
(double) enchilada sauce over crepes.
3. Bake in preheated oven for 20 minutes. Sprinkle with cheese and top with olives.

Nutritional Facts:

Serves: 4
Total Calories: 284
Calories from Fat: 101

More Recipes from the Cook'n with Crepes Cookbook:
Appetizer Crepes
Beer Batter Crêpes
Cheese Crepes
Crab Crepes with Shrimp Sauce
Crab and Cheese Crepes
Cream Cheese Crepes
Crepe Party Wedge
Crepes Caviar
Crepes Marinara
Crepes With Cottage Cheese
Grilled Sabayon Fruit Crepes
Jalapeno Chicken Crepe
Mexicana Fiesta Crepes
Mushroom Crepes
Peanut Butter Plus
Spinach - Cheese Crepes
Spinach Chevre Crepes
Sweet Crepes
Tuna Manicotti Crepes