Get ready to tantalize your taste buds with a delightful twist on a classic breakfast favorite! These Mexican Egg Crepes with Cheese Sauce are not just any ordinary crepes; they are a savory explosion of flavors that will have you coming back for seconds. Imagine fluffy, golden egg crepes filled with ooey-gooey melted cheese and seasoned to perfection with cumin and paprika. Whether you're looking for a quick weekday breakfast or a show-stopping brunch dish, this recipe is sure to impress your family and friends. Dive into this culinary adventure and discover how easy it is to whip up these delicious crepes that will leave everyone asking for your secret!
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1 cup cheese, shredded
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, whisk together eggs, milk, cumin, paprika, salt, and pepper until smooth and fully combined. Ensure there are no lumps in the egg mixture.
- Prepare a non-stick skillet or crepe pan by heating it over medium heat. Lightly brush the surface with olive oil to prevent sticking.
- Pour approximately 1/4 cup of the egg mixture into the heated pan, quickly tilting and rotating the pan to create a thin, even layer that covers the entire bottom surface.
- Cook the egg crepe for 1-2 minutes until the edges start to look dry and the bottom is lightly golden. The top should be just set but still slightly moist.
- Carefully flip the egg crepe using a thin spatula, cooking the other side for an additional 30-45 seconds.
- Remove the crepe from the pan and place on a warm plate. Repeat the process with remaining egg mixture, stacking crepes and keeping them warm.
- Once all crepes are prepared, sprinkle shredded cheese over each crepe while they are still warm, allowing the cheese to melt slightly.
- Fold or roll the crepes, creating a neat presentation with melted cheese inside and on top.
- Serve immediately while hot, optionally garnishing with additional fresh herbs, salsa, or sour cream if desired.
Tips
- Whisk Thoroughly: Ensure your egg mixture is whisked until completely smooth to avoid any lumps, which can affect the texture of your crepes.
- Perfect Pan Temperature: Make sure your skillet or crepe pan is at the right medium heat; too hot and the crepes will burn, too low and they won't cook properly.
- Oil Wisely: Use just enough olive oil to coat the pan lightly before pouring in the egg mixture. This will help prevent sticking and ensure a beautiful, golden finish.
- Quick Movements: When pouring the egg mixture into the pan, work quickly to tilt and rotate the pan, creating an even layer. This technique is key to achieving the perfect crepe.
- Cheese Melting Magic: For the best cheese melt, sprinkle the shredded cheese on the warm crepes right after cooking. The residual heat will help it melt beautifully.
- Garnish for Flavor: Don’t hesitate to elevate your dish with fresh herbs, salsa, or a dollop of sour cream before serving for added flavor and presentation.
- Keep Them Warm: As you cook each crepe, stack them on a warm plate covered with a kitchen towel to keep them warm and pliable until ready to serve.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 2g
Protein: 20g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 230mg
