Butter Beans Recipe for Crepes
Vegetarian Main Dish Recipes

Tender Butter Beans and Red Peppers Wrapped In Crispy Jalapeno-Cornmeal Crepes

In this recipe for crepes, your grandmother's succotash recipe goes gourmet!

Celebrate the arrival of warm weather with this delicious tribute to your favorite vegetables.

Ingredients:

• 3 cups of fresh butter beans or 2 (10-ounce) packages frozen baby limas
• 1 tbsp of vegetable oil
• 1 medium onion, finely chopped
• ½ of one red bell pepper, finely chopped
• 1 cup of shredded swiss or monterrey jack cheese
• 1 tsp of salt
• ¼ tsp of black pepper
• 1 tsp of worcestershire sauce
• ¼ cup of chopped fresh parsley
• 1 tbsp of finely minced jalapeno pepper, seeds removed
• 6 cornmeal crepes

Sauté onion and pepper in oil over medium heat until softened, about 5 minutes. Remove from heat. Stir in worcestershire sauce and pepper. Add beans and toss lightly.

Make jalapeno corn crepes. Before cooking, stir the minced jalapeno into the batter and follow the directions in How to Make Crepes.

Preheat oven to 350 degrees.

Assemble crepes:

Spread ½ cup of butter bean mixture across the center of the crepe. Sprinkle with 2 tbsp of cheese.

Roll up.

Repeat with remaining crepes.

Bake crepes:

Place each crepe side by side in an oiled casserole dish.

Bake for 10 minutes or until cheese melts.

Serve immediately.

Yield: 6 servings (1 crepe each)

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