Description
Are you a crepe lover? If so, then this fun twist on crepes will be your new favorite recipe! These easy Tex-Mex Vegetarian Crepe Quesadillas are drizzled with a delicious Chipotle Lime Crema!
Ingredients
Scale
Crepe Recipes:
- 1 cup of white whole wheat flour
- 2 tablespoons of melted butter
- 1/2 teaspoon of salt
- 4 eggs
- 1 1/3 cup of 2% milk
Tex-Mex Vegetable Filling:
- 2 tablespoons of grape seed oil
- 1 earn of corn, cut off the cob
- 1 yellow pepper, julienned
- 1 green pepper, julienned
- 1/2 red onion, julienned (about 1 cup)
- 2 roma tomatoes, diced (seeds removed)
- 15 oz. low sodium black beans, drained and rinsed
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of ground cumin
- salt & pepper
Chipotle Lime Crema:
- 3/4 cup of plain greek yogurt
- juice of 1 lime
- 1 chipotle pepper
- 1/4 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of smoked paprika
- 2 cups of shredded Mexican Blend Cheese
- optional garnish: diced avocado, sliced jalapenos, fresh cilantro, lime wedges
Instructions
- To a blender add, flour, milk, eggs, butter, and 1/2 teaspoon of salt. Blend until smooth, no lumps. Place in the refrigerator and let sit overnight.
- In a small food processor add, greek yogurt, lime juice, chipotle pepper, 1/4 teaspoon of salt, garlic powder, and smoked paprika. Blend until smooth, set aside.
- In a large saute pan, over medium high heat add grape seed oil and red onion. Cook 2-3 minutes until onions are translucent.
- Add in yellow pepper, green pepper, smoked paprika, cumin, salt, and pepper. Stir and saute for another 3-5 minutes. (the peppers should be starting to get soft but still crunchy)
- Add in corn, tomatoes, and black beans. Saute for 1-2 minutes, so as not to make the beans mushy but to cook them a little bit. Set aside.
- Heat a medium skillet to medium high heat, spray with PAM and add 1/2 cup of crepe mixture. Swirl around the pan so the pan completely covered. Cook for 1 minute, flip and cook for another minute on the other side. Remove from pan, place on a plate. Continue process until all crepe batter is used up.
- In the same medium skillet add cooked crepe back in, fill with 1/3 cup of vegetable mixture and 2-3 tablespoons of cheese. Fold over to create a half moon. Cook for 1 minutes, flip and cook for an additional minute on the other side.
- Serve with Chipotle Lime Crema top with additional garnishes is desired.
