Corn Crepes With Scrambled Eggs & Spicy Cilantro Sauce

Yesterday I made corn crêpes using finely ground cornmeal. We enjoyed them with black bean chili, and the extras we ate drizzled with honey. They tasted just like cornbread.

corn crepes with scrambled eggs and cilantro sauce


I made corn crêpes again this morning and used them to make scrambled egg enchiladas with cilantro sauce. This time I used masa harina instead of cornmeal.

corn tortillas 1


The ingredients for the crêpes were:

  • eggs
  • olive oil
  • water
  • masa flour
  • whole wheat flour
  • kosher salt
  • a few drops of honey

I used most of the batter making failed crêpe after failed crêpe before getting the ingredient proportions right. The end result was two mighty fine crêpes and a heap of limp, mangled and torn attempted crêpes. They were very much edible but not at all pretty.

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce


The ingredients for the cilantro sauce were:

  • cilantro
  • green chili
  • garlic
  • sweet onion
  • almond milk
  • kosher salt
  • whole wheat pastry flour
  • olive oil

It started with soaking raw almonds for an hour or so ahead of time then grinding them with water and straining off the milk. The almond solids with be used later in another recipe.

 

corn crepes with scrambled eggs and cilantro sauce


Freshly picked cilantro, a hot green chili (seeds and all), sweet onion, garlic, salt and almond milk were ground into a smooth liquid.

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce


In a small skillet I made a roux using olive oil, whole wheat pastry flour and masa harina, then whisked the cilantro almond milk mixture into the roux and let the sauce thicken.

corn crepes with scrambled eggs and cilantro sauce

corn crepes with scrambled eggs and cilantro sauce


I like the idea of using crêpes to make enchiladas since corn tortillas are prone to cracking unless handled properly.

I was a little concerned that with as much cilantro as I used it might be overpowering, but the flavor was perfect. The one whole green chili delivered a lot of heat, so for some tastes it would be better to remove the seeds or to use only a portion of the chili pepper.

We enjoyed this dish immensely. Faye suggested that even folks who are on the fence about whether or not they like cilantro might enjoy this.

corn crepes with scrambled eggs and cilantro sauce



 


4 thoughts on “Corn Crepes With Scrambled Eggs & Spicy Cilantro Sauce

  1. I have a bag of masa harina cozied up next to the bread flour, but have yet to open it. I never thought to use it for corn crêpes, but what a great idea. Crêpes are fun to make and fun to eat. Should do it more often. Maybe mañana! ;->

    Virtual hugs,

    Judie

    Liked by 1 person

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