Light and Skinny Southwestern Breakfast Crepes

By Ellie

6 Person

30 Minutes

0 Calories

Southwestern breakfast crepes stuffed with Southwestern salsa: black beans, corn, tomatoes, bell peppers, cilantro, and topped with eggs! You'll love these vegetable stuffed crepes! The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.

Ingredients

Southwestern salsa

Salt and pepper , to taste
2 tbsp. freshly squeezed lime juice
1/4 cup cilantro , chopped finely
1 green bell pepper , chopped in small cubes
1 red bell pepper , chopped in small cubes
1 cup tomato , chopped
1/2 cup sweet yellow corn , from the can, rinsed and drained
1 cup black beans , from the can, rinsed and drained

Crepes

6 eggs or more
gluten free crepes
homemade crepes

Method

01

Assemble breakfast crepes: Place a crepe on a plate. Put some Southwestern salsa (you can warm it up or serve it at room temperature) on one half of the crepe. Top with a fried egg. Fold 3 sides of the crepe inwards to form a half-closed, half-open pocket as on the photos.
02

Eggs: Grease a large skillet with cooking spray, and heat the skillet on medium heat until hot. Crack each egg and pour it onto the hot skillet. Depending on the size of the skillet you may fry from 2 to 4 eggs at the same time. Do not overcrowd the skillet. Cook until the whites of the eggs solidify and the yolks remain medium-rare. Using a wide flat spatula, transfer eggs onto the plate. Note Make the eggs only right before you are ready to assemble the dish (that is after you made crepes and the Southwestern salsa), so that they don't get cold.
03

Crepes: Make classic French-style crepes according to this recipe. Or, make gluten-free crepes according to this recipe.
04

Southwestern salsa: In a large bowl, mix black beans, yellow corn, chopped tomato, chopped bell peppers. Add lime juice and salt and pepper to taste, mix well. Set aside to let the juices combine together.

Related Tags

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Light and Skinny Southwestern Breakfast Crepes

4.1

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

Southwestern salsa

Salt and pepper , to taste

2 tbsp. freshly squeezed lime juice

1/4 cup cilantro , chopped finely

1 green bell pepper , chopped in small cubes

1 red bell pepper , chopped in small cubes

1 cup tomato , chopped

1/2 cup sweet yellow corn , from the can, rinsed and drained

1 cup black beans , from the can, rinsed and drained

Crepes

6 eggs or more

gluten free crepes

homemade crepes

03 Method

Step 1

Assemble breakfast crepes: Place a crepe on a plate. Put some Southwestern salsa (you can warm it up or serve it at room temperature) on one half of the crepe. Top with a fried egg. Fold 3 sides of the crepe inwards to form a half-closed, half-open pocket as on the photos.

Step 2

Eggs: Grease a large skillet with cooking spray, and heat the skillet on medium heat until hot. Crack each egg and pour it onto the hot skillet. Depending on the size of the skillet you may fry from 2 to 4 eggs at the same time. Do not overcrowd the skillet. Cook until the whites of the eggs solidify and the yolks remain medium-rare. Using a wide flat spatula, transfer eggs onto the plate. Note Make the eggs only right before you are ready to assemble the dish (that is after you made crepes and the Southwestern salsa), so that they don't get cold.

Step 3

Crepes: Make classic French-style crepes according to this recipe. Or, make gluten-free crepes according to this recipe.

Step 4

Southwestern salsa: In a large bowl, mix black beans, yellow corn, chopped tomato, chopped bell peppers. Add lime juice and salt and pepper to taste, mix well. Set aside to let the juices combine together.

04 Author