BASIC CREPES:
4 eggs
1-1/2 cups milk
1-1/2 teaspoons agave or other sweetner
1/8 teaspoon salt
1 cup whole wheat pastry flour
Butter or stick margarine, softened
In a bowl, whisk eggs, milk, sugar and salt. Add flour; beat until smooth. Let stand for 30 minutes. Melt 1 teaspoon butter in an 8-in. skillet. Pour 2 tablespoons batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Yield: 16 crepes. ***NOTE: Don't use a mixer to whisk. It incorporates too much air into the eggs and that's why it sits for 30 minutes... to deflate. (I'd never made a crepe before yesterday)

SAUCE:
1/2 can diced tomatoes
1 sm. can tomato paste
2 tsp. chili powder (or to taste)
salt and pepper
1/4 cup salsa, if desired, to taste

Put a thin layer of sauce in the bottom of a 9x13 pan.
Roll the following into the crepes and place in pan:
browned ground beef
grated cheese, cheddar or monterrey jack
diced onions, and bell peppers, if desired

Fill pan with frenchiladas and spread a thin layer of sauce on top with more grated cheese.

I thought they would taste egg-y.... they were out of this world! Much better than using whole wheat tortillas...yuck.

Linda