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In honor of national taco day we're making Crepe Taco's!

Taco Filling Ingredients:
1 lb ground beef
2 small onions, chopped fine
1 1/4 ounces taco seasoning mix or 1 1/4 ounces spices, to taste
1 cup water
1 cup shredded lettuce
1-2 cup shredded cheese
Salsa, Sour Cream and Olives to taste

InstructionsPrepare Naked Crepini as directed
In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. Drain excess fat.
Add seasoning and water, let simmer for 15-20 minutes.
Spoon 2 tablespoons of hot filling into center of each crepe
Add Lettuce, Tomato, Cheese, Salsa, Sour Cream and Olives
Roll each crepe and serve
Optional: Top each Crepe with shredded cheese and place the Crepe back on the skillet until the cheese is melted

Take a trip to La Habana with an easy and 
fun lunch idea. Ready in minutes! 

4 slices roast pork
4 slices smoked ham
4 slices Swiss cheese
4 Naked Crepini crepes
4 tablespoons Dijon mustard
Optional: 4 Kosher pickles

Spread 1 tablespoon of Dijon mustard on one side of each Naked crepe.
Place 1 slice of roast pork, smoked ham and Swiss cheese atop the mustard.
Fold the crepe to create a half moon shape.
Heat 1 tablespoon of butter on a skillet.
Place 2 folded crepes on the skillet and grill both sides until the cheese has melted.
Remove from skillet, serve and enjoy!
Serve with a pickle for extra crunch.

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 chopped green onions
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground black pepper to taste
8 Naked Crepini crepes

In a medium bowl, mix together mayonnaise with paprika and seasoned salt.
Blend in dried cranberries, celery, bell pepper, onion, and nuts.
Add chopped chicken, and mix well.
Season with black pepper to taste.
Chill for 1 hour.
Place ½ cup of salad in each Naked Crepini crepe
Roll up and serve!