Huevos Rancheros Recipe for Crepes

Breakfast Ideas

fried eggs over cornmeal crepes with refried beans and salsa

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. 


  • 8 eggs
  • 1 cup of salsa
  • 1 cup of refried beans
  • ½ tsp of salt
  • ¼ tsp of black pepper
  • 1 cup of queso fresco or mozzarella cheese
  • 2 avocados, diced
  • ¼ cup of chopped fresh cilantro
  • cornmeal crepes

  • 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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