Chorizo Crepes


El Popular Mexican Breakfast Recipes

Recipe by David Lerner
Ivy Tech – East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 15 minutes
  • Start to Finish: 25 minutes
  • 18 to 20 Crepes
  • 2 eggs
  • ¾ cup vitamin D milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 12 oz. El Popular Chorizo (Original)
  • 3 oz. Chihuahua Cheese
  • 3 tbsp. Melted Butter (coating skillet)
  • In a skillet cook EL Popular Chorizo until done.
  • Place all ingredients in a blender and blend on high until smooth.
  • Place batter in refrigerator for ½ hour to let air bubbles to subside.
  • Heat a nonstick skillet, brush skillet with melted butter and pour 1 oz. of batter into middle of skillet and swirl to spread evenly. Cook for approx. 30 seconds then remove from skillet and let cool.
  • Shred Chihuahua Cheese on the crepe, roll and heat until cheese has melted.