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Light and skinny Southwestern breakfast crepes
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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Ingredients
Crepes
- homemade crepes
- gluten free crepes
- 6 eggs or more
Southwestern salsa
- 1 cup black beans , from the can, rinsed and drained
- 1/2 cup sweet yellow corn , from the can, rinsed and drained
- 1 cup tomato , chopped
- 1 red bell pepper , chopped in small cubes
- 1 green bell pepper , chopped in small cubes
- 1/4 cup cilantro , chopped finely
- 2 tablespoons freshly squeezed lime juice
- Salt and pepper , to taste
Instructions
Crepes
Southwestern salsa
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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.
Eggs
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Grease a large skillet with cooking spray, and heat the skillet on medium heat until hot. Crack each egg and pour 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.
Assemble breakfast crepes
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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.
Recipe Notes
Note: the cooking time does not include time to make crepes. It is assumed that you already have pre-made crepes before starting this recipe.