We love our Mexican food at Tenina.com and we love our crepes and pancakes too! This one was inevitable and we think you will love the combination.
I honestly think if you were in Mexico you may expect to find this as a breakfast dish of some sort but there would be less crepe and more tortilla happening. But we are encouraging you to go hard with this recipe and use it for any meal. You could skip the shredded chicken part if you wanted to go vegetarian or meatless. A poached egg would top it off well.
We have added polenta or cornmeal to the batter just to give a bit more body to the crepe. So what are you waiting for? Put this one on your list!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 eggs
- 250 Grams buttermilk
- 1 Pinch Pink Salt Flakes BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 80 Grams Bakers or Strong Flour BUY
- 40 Grams polenta or yellow cornmeal
- 1 Batch Spicy Mexican Salsa Recipe
- 2 Tablespoons Sour Cream
- 2 Shredded Chicken Recipe
- 1 Tin Black Bean(s) drained
- 100 Grams grated cheese of choice
- 2 tomatoes, diced
- 1 Handful Fresh Coriander leaves
- 1 Red Chillie(s) sliced
- 3 spring onions sliced thinly
- 1 Avocado roughly mashed
- Limes to serve
To make Polenta Crepes, place all ingredients into the Thermomix bowl and mix 20 sec/speed 6. Scrape and repeat if needed.
Allow mixture to rest for 20 minutes.
Heat shallow crepe pan, butter the pan with a very small amount of butter and pour batter into hot pan. Never pour batter into unheated pan as it will stick.
Turn over crepe once edges start to lift.
Preheat oven to 180°C and line an oven proof dish with baking paper.
To assemble crepes, spread some of the salsa and sour cream onto crepes and top with chicken, beans and half of the cheese.
Fold up crepes into a parcel and place in baking dish.
Top with remaining salsa and cheese. Bake for 15-20 minutes.
Garnish with coriander, chilli, spring onion, smashed avocado and lime cheeks.