Get ready to revolutionize your taco night with a mouthwatering twist that will make your taste buds dance! These gluten-free cornmeal crepes are not just a meal - they're a culinary adventure that transforms the classic taco into an irresistible, crispy-edged delicacy that's both healthy and incredibly delicious. Imagine a light, golden cornmeal crepe wrapped around perfectly seasoned meat, fresh vegetables, and melty cheese - this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 2 cups water
- 1/2 tsp salt
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese
Instructions
- In a medium mixing bowl, combine cornmeal, water, and salt. Whisk thoroughly until the mixture is smooth and free of lumps, creating a thin batter consistency.
- Let the cornmeal batter rest for 5 minutes to allow the cornmeal to absorb the water and soften.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with cooking spray or a small amount of oil.
- Pour approximately 1/4 cup of batter into the heated pan, quickly tilting and rotating the pan to spread the batter into a thin, even circle.
- Cook the crepe for 2-3 minutes until the edges begin to look dry and the bottom is golden brown. Carefully flip the crepe and cook the other side for an additional 1-2 minutes.
- Remove the crepe and set aside on a warm plate. Repeat the process with remaining batter, stacking crepes between parchment paper to prevent sticking.
- In a separate skillet, brown the ground beef or turkey over medium-high heat, breaking it into small pieces.
- Add the taco seasoning packet to the meat, following package instructions. Stir and cook until the meat is fully cooked and seasoned.
- To assemble, lay a cornmeal crepe flat and add a portion of the seasoned meat in the center.
- Top the meat with shredded lettuce, diced tomatoes, and shredded cheese.
- Fold the sides of the crepe over the filling, creating a wrap or taco-style presentation.
- Serve immediately while the crepes are warm and the filling is hot. Optional: Add sour cream, salsa, or guacamole as additional toppings.
Tips
- Whisk Like a Pro: Ensure your batter is completely smooth to avoid lumpy crepes. Take your time whisking and let the batter rest to allow the cornmeal to absorb the water.
- Pan Temperature is Key: Use a medium heat and watch carefully. The perfect crepe needs a golden-brown color without burning.
- First Crepe Rule: Don't get discouraged if the first crepe doesn't turn out perfect. The first one is always a test run for pan temperature and technique.
- Keep Crepes Warm: Stack crepes between parchment paper and keep them in a warm oven (around 200°F) while preparing the rest to prevent them from getting cold or soggy.
- Customize Your Filling: While this recipe uses ground beef, feel free to experiment with chicken, vegetarian options, or even seafood to keep things interesting.
- Make Ahead Friendly: You can prepare the crepes and filling separately in advance, making this a great option for meal prep or quick weeknight dinners.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
