Tex-Mex Savory Crepes with Chipotle Lime Crema-6

Vegetarian Crepe Quesadillas with Chipotle Lime Crema

  • Author: Krista
  • prep_time Prep Time: 8 hours
  • cook_time Cook Time: 40 mins
  • total_time Total Time: 8 hours 40 mins
  • yield Yield: 10-12 crepe quesadillas 1x
  • category Category: Appetizer
  • method Method: Stove
  • cuisine Cuisine: American


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!



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


  1. 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.
  2. 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.
  3. In a large saute pan, over medium high heat add grape seed oil and red onion. Cook 2-3 minutes until onions are translucent.
  4. 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)
  5. 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.
  6. 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.
  7. 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.
  8. Serve with Chipotle Lime Crema top with additional garnishes is desired.

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