Serves: 4
Total Calories: 231

1 batch cornmeal crepes (about 16)
1 pound ground beef
2 small onions chopped fine
1 packet taco seasoning mix (1-1/4 oz)
3/4-1 cup water (see filling recipe on package for amount)

1. In large skillet, brown and cook beef and onions until meat is crumbly and onions tender.
2. Drain excess fat
3. Add seasoning mix, water, simmer 15-20 minutes.
4. Spoon heaping tablespoon or two of hot filling across center of each crepe brown side out.
5. Roll crepes over filling and keep warm in low oven
6. Serve topped with a little hot or mild bottled Taco Sauce.

Optional toppings shredded lettuce, shredded sharp cheese, chopped fresh tomatoes.

Nutritional Facts:

Serves: 4
Total Calories: 231
Calories from Fat: 50

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash