top of page

Corned Beef Stuffed Crepes


Ingredients

Crepes

4 eggs

1/2 cup of flour

1 cup of water

1 tablespoon of olive oil

1/4 teaspoon salt

Corned beef

1 teaspoon olive oil

1 tablespoon of Sofrito

1/3 cup diced red peppers

1 package of Sazon

1 cup of tomato sauce

1 can of corned beef

1/2 cup of water

1 can of corn kernels

2 small potatoes peeled and diced

Break the eggs in a bowl and beat. Add the flour and whisk until it is soft. Slowly add water, beating. Add a tablespoon of olive oil and salt and mix. Reserve to rest for 30 minutes.

Heat the oil over medium-high heat in a large frying pan.

Add peppers, and cook for 5 minutes and add the corned beef.

Break the meat with a spoon and let cook for two minutes before adding the tomato sauce, water and Sazon.

Mix and let cook for three minutes. Add the potatoes and corn. Mix everything and lower the heat to medium and close with a lid.

Cook for 15 minutes or until the potatoes are tender with a fork.

Brush lightly in a 25 centimeter frying pan with olive oil. Add the egg and swirl to cover the bottom. Cook for a minute, then turn carefully and cook the other side for a minute. Repeat with the remaining dough.

Spread the meat mixture over the cooked crepes. Roll up the crepes upwards. Place them next to each other in a 20 x 25 centimeter greased baking dish. Add some meat and mozzarella cheese on top of the crepe. Cover with aluminum foil. Bake in a 350 F oven for 20 minutes.