The kitchen is a delicious think tank for creative ideas. I’m sure you’ve discovered something scrumptious when scavenging for a snack or substituting for an allergy. I stumbled upon the idea for a tortilla crepe when I wanted to send corn tortillas in a school lunch. I knew that a cold corn tortilla would break and crumble faster than I could say, “queso.” It was time to pair the amazing flavor of a corn tortilla with the softness of a crepe.
I used equal parts white whole wheat flour and masa harina, or corn flour. If you’re not familiar with masa harina, it’s responsible for that yummy outside layer on tamales. You can find masa harina in any grocery store.
I love that these crepes have the flavor of a tortilla, but I don’t have to roll anything out or buy a tortilla press. The only equipment you need is a trusty skillet. I used a smaller non-stick skillet to make 8-inch crepes. You can pair them with breakfast, lunch, and dinner fillings.
For breakfast try scrambled eggs, black beans, fresh salsa, and melty monterey jack cheese. Double Yum. For a lunch box, send leftover shredded chicken, diced tomatoes, and pinto beans. Your crew will love to roll up the crepes and munch away.
Just like any crepe, these beauties don’t stick around very long. They are golden, rich, and irresistible. (Not to mention full of protein from the eggs and fiber from whole grain flour!) My kids and hunky husband love to munch them as they come off the pan. They wander through the kitchen and grab one casually. They think I won’t notice the pile shrinking. That’s why I tend to make a double batch. They store wonderfully in the fridge and keep well in a lunch box. Here’s to creativity in the kitchen!
Alli blogs at Don’t Panic Mom where she trades panic for a fun, positive approach to family health. She’s living the dream with her four kids, hunky husband, and eight chickens in eastern Colorado. Do you love crepes? Head over to snag this Triple Strawberry Crepe recipe on her blog for this weekend!
- 3 eggs
- 1 1/4 cup milk
- 2 1/2 tablespoons oil i used olive oil
- 1/2 cup masa harina corn flour
- 1/2 cup white whole wheat flour
- 1/2 teaspoon salt
- Combine all ingredients in a medium sized mixing bowl and whisk until well combined. It should resemble a thin pancake batter.
- Heat a non-stick skillet or greased skillet to medium high heat. Pour 1/4 cup of batter onto your pan and immediately pick up the pan and rotate your wrist until the batter has become a large circle.
- Flip using a spatula after 30 seconds and then cook for another 30 seconds to finish it up.
- Serve with your favorite tex-mex savory toppings like beans, shredded meat, cheese, and fresh salsa.