Seeking a creative huevos rancheros recipe? Try our version featuring cornmeal crepes with fried eggs, salsa and queso fresco.With two eggs per person, each serving is quite filling and makes for a delicious brunch or even lunch.
If you're craving a hearty breakfast, you'll want to try this creative twist on a Mexican classic.
Look for queso fresco at your local Hispanic market.
If you can't find it, you may substitute shredded monterrey jack or mozzarella.
First, make cornmeal crepes following directions in how to make crepes. You may make these ahead of time. Next, using a large cast iron fry pan or nonstick pan, melt the canola or olive oil over medium heat. Using tongs, fry each crepe one at a time, 5 seconds on each side. Remove and drain on paper towels. Wrap in tin foil and keep warm in a 250-degree oven.
Next, reduce heat to medium low heat. Fry eggs in 2 batches until whites are set and yolks are cooked to your liking. Keep eggs warm until all eggs are cooked. Meanwhile, heat refried beans either in a small saucepan or in the microwave.
Assemble crepes: Lay the first 2 crepes flat across serving platter. Spread with ¼ cup of refried beans and follow with ¼ cup of salsa. Top with 2 eggs and sprinkle with 2 tbsp of queso fresco (or other cheese) and ½ tbsp of cilantro. Circle plate with ½ cup of avocado. Repeat with remaining crepes and serve immediately.
Yield: 4 servings
If you enjoy huevos rancheros, try another Mexican recipe for crepes. Take a look at our Mexican Crepes featuring chicken with cheese and salsa verde.
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