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Mexican wholemeal crepes recipe

Mexican wholemeal crepes recipe

  • Recipes
  • Dish type
  • Pancakes
  • Savoury pancakes

These Mexican wholemeal crepes are a fantastically tasty option for any meal. Packed with fresh ripe avocado, crisp herbs and cool creamy soured cream, these savoury crepes are sure to satisfy.


Hertfordshire, England, UK

4 people made this

IngredientsServes: 4

  • 50g plain flour
  • 50g wholemeal flour
  • 1 pinch salt
  • 2 eggs
  • 200ml semi skimmed milk
  • 3 tablespoons olive oil
  • 2 ripe avocados
  • 400g tin red kidney beans, drained
  • 211g tomato salsa
  • salt and freshly ground black pepper, to taste
  • 150ml soured cream
  • 4 tablespoons chopped fresh coriander

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. To make the crepes, sift the flours into a mixing bowl, returning any bran left in the sieve to the flour, and stir in the pinch of salt. Make a well in the centre and add the eggs, gradually add the water, milk and 1 tablespoon of the olive oil and whisk until you have a smooth creamy batter. Cover and leave to stand for 30 minutes.
  2. For the filling, peel the avocados, slice in half, remove the stone and dice the flesh roughly. Toss with the kidney beans and salsa. Season to taste. Mix the soured cream with the chopped coriander and set aside.
  3. To cook the crepes, heat a 20cm non stick frying pan and wipe a little of the remaining olive oil in the pan. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan - just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm while you cook the remaining batter - you should make 8 crepes. Wipe the pan with a little olive oil before you cook each crepe.
  4. To assemble, fill each crepe with equal amounts of the avocado and bean mixture. Roll up and top with a dollop of the coriander soured cream.

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Whole Wheat Crepes (vegan)

Let’s talk crepes. You know, pancakes’ daintier cousin? Notoriously tricky to make? Tastes ahhmazing? Today is your lucky day, my friend, as I am sharing my EASY whole wheat crepes recipe with you. Oh yeah, and they’re vegan!


Parisian Street Vendor Crêpes

In Paris, the street vendor crêpes are about a foot in diameter, a real meal and a half. Topped with bananas and hazelnut spread, or simply butter and jam, crêpes are simply delicious.

Ingredients

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 1/2 cups (340g) milk
  • 4 large eggs
  • 4 tablespoons (57g) butter, melted

Instructions

Combine the flour and salt in a mixing bowl. In another, smaller bowl, beat together the milk and eggs.

Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth a few lumps can remain.

Stir in the butter. Cover and let sit for at least an hour.

Heat a pan until it's medium-hot a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.

Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.

Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.

Fill as desired. Crêpes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walk-around snack.

Tips from our Bakers

Join King Arthur baking instructor, Amy Driscoll and her daughter as they bake Parisian Street Vendor Crêpes together, start to finish. Watch Making Crêpes with Kids now.


Whole-Wheat Crepes (for breakfast or dessert!)

I must give my 86-year-old Grandmother all of the credit for this crepe recipe. This is her signature breakfast dish that she is kind enough to make for our entire family (all 25 of us) each time we get together.

Our family has gotten so big that in recent years she got smart and started working on making our crepes weeks in advance. So she now brings big frozen pre-made batches of this delectable dish to satisfy everyone’s cravings, which means she can spend less time in the kitchen and more time playing with all of her great-grandkids!

All I did was slightly modify my grandma’s recipe to include whole-wheat flour and honey instead of sugar. I am thrilled to say that those minor changes barely changed the consistency of the batter, and the end product still tastes delicious.

While I grew up eating these crepes for breakfast (there is only a tablespoon of sweetener in the whole batch) I think they are just as fabulous as a dessert, too. If you want to serve them for an after dinner treat try rolling them up with strawberries and whipped cream inside and top them with chocolate sauce. Alternately, you could put baked apples (seasoned with butter, honey and cinnamon) inside too. The possibilities are endless!

One last thing, I am not going to lie and say this is recipe is “easy” like most of the others I have posted. Making good crepes does take time and practice, but I assure you that it will be worth the effort if you just have a little bit of patience until you get it right. And be prepared to throw a few mangled ones out if it is your first time making them.

Also, this is by far my oldest daughter’s most favorite breakfast and just the four of us will devour an entire batch. So if you want to impress your guests with this dish you may want to double the recipe (and once you get really good you could try to have two pans going at once).


Make it a brunch buffet

One of the best parts about crepes is how each person can customize their own. Since it is all about the fillings, you can cater to all sorts of dietary preferences. Just lay out a variety of fillings and everyone can dress up their crepes to their own desires.

The crepes themselves can be made from all kinds of flours. I like using partially whole wheat or even oat flour since they are rich in nutrients, but you’ll find lot of ideas from these other recipes. And once you have your base, it’s time to get creative.

It’s especially amazing to incorporate fresh, seasonal produce into your crepes. Whether you are going for a sweet spread with lots of fresh fruit, or more savory choices with cheese and vegetables, pick up some of whatever is available at the farmer’s market.

Stick with the classics like cheese and mushrooms, or get creative with some of these great ideas. Either way, you are sure to have a winning spread that everyone will want to copy. Don’t forget to check out my Mango and Ricotta Crepes post for ideas on preparing the pancakes ahead of time to make everything easier.


Crepes Mexicana recipe - How to make Crepes Mexicana

Preparation Time: 15 mins    Cooking Time: 4 mins    Baking time: 10 minutes Baking temperature: 200ºC (400ºF) Total Time: 29 mins     5 Makes 5 crepes
Show me for crepes

    For the cottage cheese mixture
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the paneer, zucchini, corn, dried oregano, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Switch off the flame, add the coriander and mix well. Divide the mixture into 5 equal portions and keep aside.
    How to proceed
  1. Divide the refried beans into 5 portions. Keep aside.
  2. Place a crepe on a clean, dry surface and place a portion of the beans on one side of the crêpe.
  3. Put one portion of the cottage cheese mixture evenly over it.
  4. Put 1 tsp of salsa on top of the refried beans.
  5. Roll it up tightly.
  6. Repeat steps 2 to 5 to make 4 more crêpes.
  7. Arrange the crepes in a baking dish.
  8. Brush the crepes with milk.
  9. Sprinkle the cheese on top and bake in a hot oven at 200°c (400°f) for 5 minutes.
  10. Serve hot garnished with spring onion greens.

  • ½ cup 1% milk
  • ½ cup whole wheat flour
  • 2 egg whites
  • 1 tablespoon unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 (1 gram) packet granular sucralose sweetener (such as Splenda®)
  • 1 pinch salt
  • cooking spray
  • 1 cup blueberries, divided
  • 1 (4 ounce) container nonfat blueberry Greek-style yogurt (such as Trader Joe's®)
  • 2 teaspoons confectioners' sugar
  • 2 tablespoons slivered almonds

Place milk, flour, egg whites, applesauce, vanilla extract, sucralose sweetener, and salt in a bowl. Whisk batter thoroughly.

Heat a large skillet over medium heat. Spray with cooking spray. Pour half of batter into the center of the skillet turn skillet several times to spread evenly. Cook until golden brown, about 2 minutes. Flip carefully add 1/2 the blueberries to the center of the crepe. Cook until bottom is golden brown, about 2 minutes more.

Spoon 1/4 of the yogurt over the berries. Fold sides of crepe over the center remove from skillet. Sprinkle lightly with 1/2 the sugar. Spoon another 1/4 of the yogurt on top sprinkle with 1/2 the almonds. Repeat to make the second crepe.


Crepes: Basic Recipe

Crepes can be found in Mexico in both sweet and savory forms. And oh how much they are loved. Inherited from the short reign of Maximilian and Carlota in the 1860s, French cuisine has had a big influence on Mexico’s kitchens.

My sister Alisa, who is a French trained Mexican pastry chef, shared her favorite recipe with me. I have found it to be the very best, and I am sharing it with you, in turn, below.

After years of making them – Juju loves crepes for breakfast – I realize there are some important things to consider that make the experience a successful one…

• Whether you use a crepe pan or a normal skillet, make sure it is non-stick.

• Go for a pan that is the same size you want your crepes to be. The sides of the pan will act as a natural border for the diameter. If you want smaller crepes, use an 8-inch pan for larger ones, go for a 10-inch.

• For fluffier crepes, whisk or puree the batter without adding water first. Once fully emulsified, add water and whisk or puree again.

• For even fluffier crepes, let the batter rest for at least 30 minutes in the refrigerator before cooking: the ingredients will have time to come together and act in unison in your pan.

• Make sure the pan is already very hot before adding the batter, but heated over medium heat.

• Pour the batter on one side of the pan and quickly tilt the pan, so the batter covers the rest of the pan.

• Don’t touch the crepe until it has created a light crust on the bottom, and the sides seem a bit dry and naturally let themselves be lifted from the pan.

• Flip to the other side with determination, so they don’t break.

• Don’t sweat it if your first crepe is a disaster. Like many things in cooking, including making pancakes or a batch of rice, after you mess up once or twice, you will forever get the hang of it. Persistence definitely pays off.


Recipe Summary

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted, plus more for brushing

In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day stir for a few seconds before using.

Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.

Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.


Whole Wheat Crepes

In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as necessary.

Heat a lightly-greased medium skillet or crepe pan over medium head. The pan is ready when a drop of water dropped in the pan dances on the surface.

For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry - about 1 minute.

Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.

Fill crepes with you favorite filling. Roll and enjoy!


If I'm in a hurry, but still want to make something that looks impressive - I just fill these with jam or applesauce and top with a little puff of whipped cream. This recipe make 10 crepes.

Mr Breakfast would like to thank newjerseygal for this recipe.

From jeffaware ( Team Breakfast Member )

Rating (out of 5):

So easy and fast! Throw in a splash of vanilla, a dash of cinnamon and nutmeg, and these are awesome! No need for oil, just 1% milk and don't overcook them. One of my family's favorite breakfasts!

Comment submitted: 7/3/2010 (#10816)

From Magnetie

Rating (out of 5):

My 8 year old daughter could make these with a little help as it was so simple and all of us really enjoyed.

Comment submitted: 2/3/2010 (#9606)

This recipe needs some oil.

Comment submitted: 4/4/2009 (#7889)

From Pointer

Rating (out of 5):

It is very well explained. Thank you. But I just want to point out that hence the sugar part. Make sure you only put a TABLESPOON and not 1/4 of a cup. ya haha and another tip would be try adding a splash of vanilla and cinnamon. It gives it a nice kick :)

Comment submitted: 3/29/2009 (#7858)

From bbgdle ( Team Breakfast Member )

Rating (out of 5):

My husband & I make this every weekend now. It is so easy.

Comment submitted: 3/15/2009 (#7775)

From llivlem

Rating (out of 5):

This is what my daughter asks for every week.

Comment submitted: 3/12/2009 (#7754)

The whole point is to rate THIS recipe - not rate your own substitute! lol.


Watch the video: Πως θα κάνω κρέπες (December 2021).