Looking for a new butter beans recipe? Try our jalapeno corn crepes filled with butter beans, onions and red peppers.
Vegetable main dish recipes offer infinite variety for taste and texture.
In this recipe for crepes, your grandmother's succotash recipe goes gourmet! By the way succotash is a Mexican beans and corn stew (if you didn't know already). I really like that dish, and this is why we started to experiment and make our own unique "Succotash Crepe".
And may I say, that it tastes even better than the original? (Just saying....) But see for yourself.
Celebrate the arrival of warm weather with this delicious tribute to your favorite vegetables.
Invite all your critics who say that a meal without meat isn't a meal. I am sure that they either won't even notice or they have to admit, that our butter beans recipe for crepes, is indeed a Vegetarian dish, that makes a full blown and delicious main course.
Add beans to salted boiling water and cook until tender. Frozen beans should be tender in 15 minutes. Fresh beans will take slightly longer (about 30 minutes.) Do not overcook. Drain beans and set aside.
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.
Before cooking, stir the minced jalapeno into the batter and follow the directions in
How to Make Crepes.
Preheat oven to 350 degrees
Spread ½ cup of butter bean mixture across the center of the crepe. Sprinkle with 2 tbsp of cheese.
Repeat with remaining crepes.
Place each crepe side by side in an oiled casserole dish.
Bake for 10 minutes or until cheese melts.
Yield: 6 servings (1 crepe each)
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