Easy Crepe Recipe for a Party

Chili Recipe for Crepes with Cheddar and Sour Cream Topping

Seeking Super Bowl party food ideas? If your family and friends are fans of chili, they'll love this easy crepe recipe featuring ground beef chili wrapped up in our cornmeal crepes. 

There's nothing more comforting than a bowl of chili on a cold winter's day.

Wait a minute - make that a cornmeal crepe filled with delicious chili topped with cheddar cheese and sour cream!

Serve these easy crepes at your Super Bowl party, and your guests are sure to say: Touchdown!

Ingredients:

• 1 lb ground beef or turkey
• ½ cup of diced onion
• 1 garlic clove, minced
• 1 can of kidney beans, drained
• 16 oz. can of diced tomatoes, undrained
• 8 oz. can of tomato sauce
• 1 pkg of chili seasoning mix
• 3 tsp of minced dried chives, divided
• ½ cup of sour cream
• ½ cup of grated cheddar cheese
• 8 cornmeal crepes

Brown ground beef in a medium skillet over medium heat. When meat is almost cooked, add onions and garlic and continue cooking until meat is completely cooked and onion is translucent. Add tomatoes, tomato sauce, and seasoning. Stir to combine. Add beans and stir into chili. Reduce heat and let simmer 15 minutes.

Meanwhile, make or reheat your cornmeal crepes. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed. If you're making fresh crepes, mix 2 tsp of chives in batter before making them. This is an optional step but it will give the crepes an extra punch of onion flavor and will look very appetizing when cooked.

Assemble crepes: Lay first crepe on the serving dish. Pour ¼ cup of chili inside each crepe. Roll up and top with 1 tbsp of chili. Garnish with a sprinkle of cheese, a dollop of sour cream and a pinch of chives for garnish. Repeat with remaining crepes. Serve immediately.

Yield: 8 servings (1 crepe roll each)

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