Southwestern Cornbread Crêpes

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Southern Living


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1 1/2 pounds ground chuck

1 medium onion, chopped

1 medium-size red potato, peeled and chopped

1 medium apple, chopped

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1/2 cup raisins

1 green chile pepper, chopped

1 teaspoon salt

1 teaspoon sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 teaspoon liquid from hot peppers in vinegar

2 tablespoons white vinegar

16 Cornbread Crêpes

3/4 cup chopped pecans, toasted

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