Corn Crepes with Taco Filling

Corn Crepes with Taco Filling

argo logo Courtesy of Argo Foodservice

Corn Crepes with Taco Filling

Makes 6 servings
Cook Time:  15 minutes

Corn Crepes: Ingredients:

  • 2/3 cup Argo® Corn Starch
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 2 Tbsp. butter OR margarine, melted
  • 2 Tbsp. cornmeal
  • 2 eggs

Suggested Fillings:

  • Prepared taco meat
  • Chopped tomatoes
  • Diced green onions
  • Shredded lettuce
  • Shredded cheese
  • Diced olives
  • Salsa
  • Sour cream


  1. Mix corn starch, milk and salt in a large bowl with a wire whisk. Combine butter, cornmeal and eggs in a separate bowl; beat until well mixed. Stir into milk mixture.
  2. Heat a greased non-stick skillet over medium heat. Pour in about 1/4 cup batter, tilt skillet to spread. Flip when edges of crepe begin to curl, about 30 to 60 seconds. Cook an additional 10 to 15 seconds or until edges begin to curl. Keep warm until ready to serve.
  3. Fill each crepe with taco meat and desired fillings.

Gluten Free Note:  Make sure to use gluten free taco filling.