1 cup milk
2/3 cups flour
2 eggs
1/2 cup enriches cornmeal
Dash of salt
1 (1 and 1/4 oz) envelope taco seasoning mix
3/4 cup shredded swiss cheese
1/3 cup ripe olive slices
Crepe Filling:
1/2 lb ground beef
1/4 cup chopped celery
1/4 cup chopped onion
1 (7 oz) can whole kernel corn
1 (15 oz) can tomato sauce
For crepes, combine all ingredients. Beat until smooth. For each crepe, pour about 2 tablespoons batter into hot, lightly greased crepe pan or small frying pan. Immediately tilt pan to coat bottom evenly. Cook over medium heat about 30 seconds or until top is dull and underside is delicately browned. Turn, continue cooking 10 to 15 seconds.
Filling: Brown meat with celery and onion. Drain. Mix well. Combine 1 cup tomato sauce and taco seasoning. Mix well. Combine 1 cup tomato sauce with meat. Spoon 1 to 2 tablespoons meat mix onto each crepe. Roll up. Place seam side up in 13 inch by 9 inch baking dish or place 2 crepes in each of 6 individual baking dishes. Spoon remaining tomato sauce mix over crepes. Bake at 375 degrees for 20 minutes. Sprinkle with cheese and top with olives.