2 lbs. ground beef
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, chopped
2 (8 oz.) cans tomato sauce
1 env. taco seasoning
1 can (16 oz.) creamed corn
4 oz. grated Cheddar cheese
1 c. flour
1/2 c. yellow cornmeal
1 1/2 c. milk
3 eggs

Crepes: beat eggs, add milk, then stir into flour and cornmeal. This will be a thin batter. Heat small (8 inch) saute pan, grease with 1/2 teaspoon butter for each crepe, add about 1/4 cup batter, tilt pan to spread. Cook over moderate heat for about a minute or until crepe looks dry, turn and heat for another 30 seconds or so. (Crepes do not need to be brown, maybe a little around the edges.) Stack on plate, putting pieces of waxed paper between. These can be made ahead and stored in refrigerator for 24 hours. Makes 12.

Meat mixture: brown beef, onion, celery and garlic, pour of drippings. Combine tomato sauce with taco seasoning. Add 1 1/2 cups of tomato sauce mixture to meat and corn. Bring to boil. Spoon approximately 1/3 meat mixture into 9 x 13 pan. Fill and roll crepes with approximately 2 tablespoon of meat mixture and place in baking pan seam side down, on top of meat mixture. Spoon remaining tomato sauce over crepes. Bake 30 minutes at 350 degrees. Sprinkle with cheese and return to oven for 3 minutes.