Hot Mexican Bean Crepes recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Crepes

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
2 eggs
2 tablespoons butter, melted
1 (14 ounce) can pinto beans, drained
1 cup medium salsa (such as Que Pasa®)
1 cup canned whole tomatoes
1 cup drained whole kernel corn
2 teaspoons ground ginger
½ teaspoon chili powder
½ cup shredded Monterey Jack cheese

Nutrition Info

417.7 calories
carbohydrate: 55.5 g
cholesterol: 123.3 mg
fat: 14.9 g
fiber: 8 g
protein: 18.3 g
saturatedFat: 7.8 g
servingSize: -
sodium: 974.1 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, milk, water, eggs, and melted butter in a large bowl, beat with a wire whisk until crepe batter is free of lumps.

  2. Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet, cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook crepe for 1 minute on the second side. Transfer to a plate. Repeat with remaining crepe batter.

  3. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  4. Pour pinto beans into a small saucepan over medium heat, cook until heated through, about 5 minutes. Remove from heat and let cool slightly. Mash into a fine puree using a potato masher.

  5. Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl. Mix in pureed beans. Spoon some of the bean mixture into the center of each crepe. Roll up crepes, tucking ends in neatly.

  6. Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top.

  7. Bake in the preheated oven until cheese is melted, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

A spicy crepe that is hot and tasty for a satisfying dinner meal.

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