Huevos Rancheros Crepes
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Delicious savory crepes topped with a fried egg, spicy mango salsa, sliced avocado, and plenty of cheese make for a tasty twist on the classic Huevos Rancheros.
Brunch is one of those meals that I really enjoy preparing and enjoying because it’s basically the best of two worlds. I can take all of my favorite breakfast dishes and combine them with all of my favorite lunch dishes all in one meal.
I normally prefer to enjoy sweet breakfast items. Lemon Poppyseed Coffee Cake is one of my favorite brunch coffee cakes. When I’m baking for a crowd I often go with this Baked French Toast Casserole.
Now for lunch I much prefer savory recipes. Quiche is one of my favorites and I love this Broccoli and Cheddar Quiche. You can’t go wrong with pinwheel wraps and these vegetarian Fiesta Pinwheels are always gobbled up.
I’m not normally one for going fancy for brunch but I thought this time I would give it a try. I wanted to make something that looked elegant and amazing but didn’t take too much time to make.
After looking through tons of photos I came up with the idea to do a twist on the classic Huevos Rancheros.  I thought a savory and spicy brunch dish would be perfect.
What are Huevos Rancheros?
The name “huevos rancheros” means “ranch-style eggs,” and they were often prepared as a hearty breakfast for farmers and ranchers in Mexico.  They are a traditional Mexican breakfast that consists of fried eggs served on lightly fried corn tortillas and are topped off with salsa. They can be topped with a variety of ingredients like refried beans, avocados, cheese, guacamole, and even rice.Â
While traditional Huevos Rancheros are served on a tortilla I thought it would be fun to serve them on savory crepes for brunch.  I usually make sweet crepes but I’ve been known to switch it up and make a savory crepe instead.
What is a crepe?
A crepe is a thin, delicate pancake originating from France. It’s usually made from flour, eggs, milk, and salt.  The batter is spread thin on a hot, lightly greased pan and it’s cooked until lightly browned. They can be filled or topped with either sweet or savory ingredients.
Since I know that this dish is usually served on corn tortillas I used a combination of cornmeal and flour as the base for my crepes to give them some of that corn flavor. It took me several trials to get the amount of the ingredients correct before the crepes cooked up perfectly.Â
Once the crepes were finished I had to figure out what I wanted to top them with.  For the salsa I went with Desert Pepper Peach Mango Salsa. It has a nice fruity sweetness when you first taste it but it ends with quite a punch of heat.Â
I then had to work with the fried egg.  If you can believe it I’ve never fried an egg before. It took me two tries to make it right the first time but once I got it I made 4 perfect fried eggs in a row.
How do you cook a Fried Egg?
To make a fried egg melt a small amount of butter in a pan over medium heat. Crack an egg into the pan being careful not to crack the yolk. Cook for 2-3 minutes or until the egg white is set and the egg yolk is still runny. At this point you can flip the egg for 30 seconds or you can cover the pan with a lid for 30-60 seconds. This will cook the egg yolk so that it is warmer but still runny. Season the egg and then remove from the pan.
I decided to finish the Huevos Rancheros Crepes with Mexican shredded cheese, sliced avocado, jalapenos, and chopped cilantro. All of these elements added a pop of color along with a lot of flavor.
Ingredients:
- all purpose flour
- cornmeal
- baking powder
- salt
- eggs
- milk
- salted butter
- Desert Pepper Peach Mango Salsa
- Mexican cheese blend
- avocado
- jalapenos
- cilantro
To make the crepes combine the flour, cornmeal, baking powder, and salt in a large bowl and mix to combine.  In a medium bowl whisk together the egg and milk.   Pour the milk mixture into the flour mixture and whisk until smooth.  The batter should be fairly thin.
Preheat the oven to 250 degrees. You will keep the cooked crepes in the oven to keep them warm. Spray a medium skillet with cooking spray and pour about 1/4 cup of batter into the skillet and swirl it around so that it is very thin. Cook for 2-3 minutes then flip and cook for another 2 minutes.  Remove from pan and place on a baking sheet in the oven. Repeat until you have cooked all the crepes.
Place a small amount of butter in a small skillet. Heat over medium heat until melted.  Crack one or two eggs into the pan, being careful not to break the egg yolk, and cook for 2-4 minutes or until the white is firm and the yolk is still runny but starting to firm up on the sides.  I like to put a lid on my pan for 30-45 seconds to help get to egg yolk just right. Repeat with remaining eggs.
To assemble place a crepe on each of 4 plates. Top with a thin layer of Desert Pepper Peach Mango Salsa (you can heat the salsa for 30 seconds in a microwave safe dish if you’d like). Place the fried egg in the middle of the crepe.  Sprinkle with the Mexican cheese. Place a few slices of avocado on one side of the egg.  Sprinkle a few jalapenos around the crepe and top with a little more salsa.  Sprinkle with chopped cilantro and serve.
This dish was fantastic!  There were so many different flavors going on and they all worked so well together.  I recommend cutting into the egg immediately and letting the yolk cover some of the crepe before enjoying.
The crepe itself was cooked well and was a nice twist on this dish. The egg yolk left a rich and creamy taste on top of the crepe. The salsa was both sweet and spicy. All of the toppings worked together to add more flavor to this tasty breakfast dish.
One of the best parts is that it only took about 20 minutes to make 4 servings of the Huevos Rancheros. So while they might look complex and difficult to make they really aren’t at all!
Want to try all the delicious salsas and cheese from Dessert Pepper? Check them out on:
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Huevos Rancheros Crepes
Equipment
- 2 skillets
Ingredients
!For the crepes:
- 1/2 c. all purpose flour
- 1/3 c. cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1 c. milk
!For the fried eggs:
- 2 Tablespoons butter
- 4 eggs
- salt and pepper
!For the topping:
- 1 c. Desert Pepper peach mango salsa
- 1/2 c. Mexican shredded cheese or cheddar cheese
- 1 avocado sliced
- 3 Tablespoons chopped jalapenos
- 1/4 c. cilantro chopped
Instructions
- Preheat the oven to 250 degrees and spray a small cookie sheet with cooking spray. Set side.
- In a large bowl combine the flour, cornmeal, baking powder, salt, and pepper.
- In a medium bowl whisk together the egg and milk.
- Add the milk mixture to the flour mixture and whisk until smooth.
- Spray a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet. Pick it up and swirl it to make a thin layer in the pan. Heat for 2-3 minutes on one side, flip, and cook for another 2 minutes. Remove from pan and put on the prepared cookie sheet and keep warm in the oven.
- Repeat with remaining batter making 3 to 4 more crepes.
- Meanwhile, heat 1 tablespoon of butter in another skillet over medium heat. Crack two eggs into the pan, careful not to break the yolk. Sprinkle with salt and pepper. Cook for 2 to 4 minutes or until the egg white has set. Place a lid over top of the eggs for 30-60 seconds or until the egg yolk is still runny but is warm. Remove from the pan and repeat with remaining 2 eggs.
- To finish the dish, place one crepe on each of 4 plates. Spread a thin layer of salsa over each crepe (you can heat the salsa if desired). Top each crepe with an egg.
- Sprinkle a bit of the cheese over top of each crepe, place a few slices of avocado on one side of each crepe, spread a few jalapenos over the top, drip a bit of salsa over top, and then finish it off with a bit of cilantro.
- To eat, cut through the egg and let the yolk run onto the crepe. Serve with sour cream if desired. Enjoy!