Spicy Crepes with Jalapeno, Avocado and Egg Filling
Crepes are the uber breakfast food, but they’re also perfect for brunch or light dinners. Light and fluffy, you can wrap them around sweets, spicy foods, or any combination in between. They're super fun to experiment with.
Ingredients
For the Stuffing:
- 2 eggs
- ½ avocado, sliced
- 1 jalapeno pepper, minced
- ¼ cup shredded Colby Jack cheese
- 1 teaspoon butter
- Jalapeno jelly to taste
For the Crepes
- ½ cup flour
- 1 egg
- ¼ cup milk
- ¼ cup water
- 1 tablespoon butter, melted
- ½ teaspoon chili powder
- Dash of salt
Cooking Directions
- Prepare the stuffing.
- Scramble the eggs and cook them over medium heat with 1 teaspoon butter.
- Add minced jalapeno peppers and mix well.
- Transfer to a mixing bowl and add cheese. Mix well.
- Prepare the crepe mix.
- In a mixing bowl, whisk together flour and egg.
- Add milk and water. Mix to combine.
- Add butter, chili powder and salt and mix well.
- Heat a crepe pan or small griddle to medium heat. Lightly oil.
- Scoop the crepe batter onto the griddle, about 2 tablespoons each.
- Cook about a minute, or until edges bubble and bottom is browned. Flip and cook about 20-30 seconds more, or until cooked through.
- Spoon your stuffing mixture into the crepes.
- Add sliced avocado and roll them up. Set seam side down.
- Top with jalapeno jelly and serve!