Black Bean And Chili Corn Crepes Recipe

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Servings: 5


Cost per serving $2.55 view details
  • 3 lrg Large eggs
  • 1 c. lowfat milk
  • 2 Tbsp. butteror margarine, melted
  • 1/2 c. unbleached white flour
  • 1/2 c. whole wheat pastry flour
  • 1/2 c. yellow cornmeal
  • 1/2 tsp salt
  • 1 Tbsp. chili pwdr butter or possibly margarine for cooking FILLING
  • 2 Tbsp. canola oil
  • 1 c. minced onion (1 large onion)
  • 6 lrg garlic clove -- peeled and chopped
  • 1 med jalapeno -- chopped
  • 1 c. minced red bell pepper (1 large pepper)
  • 1/2 c. diced carrot (1 med. carrot)
  • 3 1/2 c. cooked black beans -- slightly mashed
  • 1 sm tomato -- finely minced
  • 1/2 c. fresh or possibly frzn corn kernels
  • 1 tsp salt
  • 1 tsp grnd cumin
  • 1/4 c. chopped fresh cilantro
  • 3 x scallion -- thinly sliced
  • 1 1/2 c. grated sharp cheddar -- 6 ounce
  • 1 1/2 c. grated Monterey Jack -- 6 ounce lowfat sour cream -- for garnish
  • 3 x scallions for garnish -- thinly sliced


  1. To make the crepe batter, combine the Large eggs, lowfat milk, 2 Tbsp. melted butter, and 1/3 c. of water in a blender or possibly food processor, and process till smooth. Add in the flours, cornmeal, 1/2 tsp. salt, and chili pwdr, and process again. Chill for at least 1 hour or possibly as long as overnight.
  2. Let the batter return to room temperature, and stir it well.
  3. Heat a little butter in a heavy, 10-inch skillet over medium heat, and spread it over the bottom. Pour in about 1/4 c. of batter, and quickly tilt the pan, swirling the batter so it covers the bottom.
  4. Cook the crepe till lightly golden brown, 1 to 2 min. Flip it with a spatula, and cook for 30 seconds to 1 minute more. Repeat till all the crepes are cooked, adding a little butter to the pan between each one. Stack the cooked crepes, and set them aside.
  5. To make the filling, heat the oil in a skillet over medium heat. Saute/fry the onion, garlic, jalapeno, red pepper, and carrot till tender, about 5 min. Remove the pan from the heat, and stir in the beans, tomato, corn, 1 tsp. salt, cumin, cilantro, and the three thinly sliced scallions.
  6. Preheat the oven to 400 degrees, and grease two baking sheets.
  7. Lay out the crepes on a work surface. Divide the filling among them
  8. (about 1/2 c. for each), placing it on one quarter of the crepe. Sprinkle on the cheeses. Fold the crepes in half and half again to create a pie-shaped wedge.
  9. Transfer the crepes to the prepared baking sheets, and bake for 10 to 15 min, till the cheese is melted and the crepe is lightly golden brown.
  10. Serve garnished with lowfat sour cream and thinly sliced scallions.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 459g
Recipe makes 5 servings
Calories 1077  
Calories from Fat 328 30%
Total Fat 37.33g 47%
Saturated Fat 18.23g 73%
Trans Fat 0.02g  
Cholesterol 204mg 68%
Sodium 1258mg 52%
Potassium 2587mg 74%
Total Carbs 129.66g 35%
Dietary Fiber 26.0g 87%
Sugars 10.73g 7%
Protein 60.12g 96%
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