Ver-mexican Crepes

Team: Chop It Like It’s Hot

Host School: Harwood Union Middle School

Age Group: Middle School


6 eggs, 
2 2/3 cup of milk,
4 tablespoons melted butter, 
1 cup flour, 
1 cup cornmeal, 
1 teaspoon salt

Black bean filling:
4 cups soaked and cooked black beans
3 TBS avocado oil
1 large onion chopped 
6 cloves garlic diced
one red pepper chopped
1 cup corn kernels 
2 teaspoons ground Cumin
2 tablespoons fresh basil chopped
3/4 teaspoon paprika
1 cup shredded cheddar cheese
2 TBS salt, 1 Tablespoon maple syrup

3 large plum tomatoes diced
1/4 cup chopped purple onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeño
1/4 cup fresh lime juice
3/4 teaspoon salt

Fresh sour cream
Chopped cilantro and fresh basil 
Lime wedges

Preparation Instructions


Heat oil in pan with whole cumin seed,  Let cook for a few minutes.  Add onion and sauté  until soft and translucent, then  add chopped garlic, black beans and red pepper, ground cumin seed and paprika. Cook 8-10 minutes until flavors have melded and red pepper is soft, then add corn and cook another five minutes. Turn off heat and stir in half cup chopped basil and top with the shredded cheese. Cover and let cheese melt. 

Blend eggs, milk, butter, cornmeal and flour and salt in a blender. Let sit five minutes.  Cook Crêpes on designated crepe pan.

Chop tomatoes, white onion, garlic, cilantro, and jalapeño. Toss together  with lime and salt

Assemble the crepes: 
Fill each crêpe with black bean filling. Top with sour cream, salsa, purple cabbage, cilantro, and garnish with lime wedge.