Mix flour, eggs, milk, 2/3 cup water, cumin and salt with wire whisk until well blended. Let stand 30 minutes.
Cook and stir onion and garlic in hot oil in medium skillet until tender. Add tomatoes, peppers and thyme; cook 10 minutes, stirring occasionally. Add sour cream; mix well. Keep warm.
Melt 1 tsp. of butter in medium heavy skillet on medium-high heat. 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. Place crepe on plate; cover to keep warm. Repeat with remaining batter to make 8 crepes, adding remaining butter as necessary to prevent sticking.
Preheat oven to 350°F. Pour half of the onion mixture into 13x9-inch baking pan. Place crepes on cutting board. Spoon about 1/4 cup of the chorizo mixture onto bottom section of each crepe; roll up. Place, seam sides down, in prepared pan. Cover with remaining onion mixture; sprinkle with cilantro.
Bake 10 minutes.
Take a walk with your family after enjoying this special meal.
Mexicans have loved crepes ever since Napoleon III of France installed the Austrian prince Maximilian as Emperor of Mexico in 1864.
Calories From Fat
% Daily Value*
Total Fat 56g
Saturated Fat 25g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 2 crepes each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.