Cheesy Chorizo Crepes

Ingredients

• 1 Tbsp butter divided
• 15 oz canned tomatoes diced undrained canned
• 8 oz mexican chorizo cooled cooked drained
• 0.3 cup cilantro leaves chopped
• 1 cup knudsen cream sour
• 3  eggs 
• 1.3 cups flour 
• 2 cloves garlic finely chopped
• 1 tsp ground cumin 
• 1 cup cheddar jack cheese shredded mexican style kraft finely
• 0.7 cup milk 
• 2 Tbsp olive oil 
• 1 small onion finely chopped
• 2  jalapeão peppers seeded chopped
• 0.5 tsp salt 
• 1 tsp thyme leaves dried

Equipment

• frying pan
• oven
• whisk
• baking pan
• spatula
• cutting board

Directions

1. Mix chorizo and cheese; set aside.
2. Mix flour, eggs, milk, 2/3 cup water, cumin and salt with wire whisk until well blended.
3. Let stand 30 minutes.
4. Cook and stir onion and garlic in hot oil in medium skillet until tender.
5. Add tomatoes, peppers and thyme; cook 10 minutes, stirring occasionally.
6. Add sour cream; mix well. Keep warm.
7. Melt 1 tsp. of butter in medium heavy skillet on medium-high heat.
8. Pour about 1/3 cup of the batter into skillet; tilt skillet to evenly coat bottom with batter. Cook 1 minute; turn crepe over with spatula. Cook an additional 1 minute.
9. Place crepe on plate; cover to keep warm. Repeat with remaining batter to make 8 crepes, adding remaining butter as necessary to prevent sticking.
10. Preheat oven to 350F.
11. Pour half of the onion mixture into 13x9-inch baking pan.
12. Place crepes on cutting board. Spoon about 1/4 cup of the chorizo mixture onto bottom section of each crepe; roll up.
13. Place, seam sides down, in prepared pan. Cover with remaining onion mixture; sprinkle with cilantro.
14. Bake 10 minutes.