Huevos Rancheros Cornmeal Crêpes
Huevos Rancheros cornmeal crêpes are a delicious twist on the humble Mexican breakfast dish. Keep things simple or push the boat out by dressing it up with a few additional Mexican inspired goodies if desired.
Prep Time30 minutes mins
Cook Time20 minutes mins
Course: Breakfast/ Brunch
Cuisine: British, Mexican, Worldwide
Servings: 3
Calories: 631kcal
- 6 Eggs (large, free-range)
For the Cornmeal Crêpes
- 50 g/ 1 ½ oz Cornmeal (fine)
- 50 g/ 1 ½ oz Plain flour (all purpose)
- ⅛ teaspoon Salt
- 1 Egg (large, free-range)
- 250 ml/ 1 cup Whole milk (full fat)
For the Salsa (see notes)
- 4 Tomatoes large, ripe
- 1 Green chilli Serrano or jalapeno
- 1 Garlic clove
- ½ teaspoon Dried oregano
- 1 tablespoon Water
- 1 tablespoon Olive oil
- ½ teaspoon Ancho chilli powder (optional)
- ¼ teaspoon Salt
Optional Extras
- 1 Avocado (Large, ripe)
- 30 g/ 1 oz Queso Fresco (or feta cheese)
- 60 g/ 2 oz Chorizo (Mexican if possible)
- 115 g/ 4 oz Refried beans or black beans
- Green chilli (serrano or jalapeno)
- 15 g/ ½ oz Coriander leaves Cilantro
- 2 teaspoon Lime juice
Make the Batter
Weigh the cornmeal and flour into a bowl with a pinch of salt and stir
Crack an egg in, then add ¼ of the milk. beat briefly with a balloon whisk (or wooden spoon) then gradually add the rest of the milk, whisking until the batter is smooth. It should have the consistency of single cream
Rest the batter at room temperature for 20 minutes
Make the Salsa
Chop the tomatoes roughly and place in a pan with the garlic, dried oregano, salt and half of the chilli (leave the seeds in for extra heat)
Puree using a stick blender the taste. Add extra chilli according to taste
Next add the water and olive oil and heat. Let simmer gently for 15-20 minutes until the sauce has darked and thickened considerably. Keep warm
Prepare Additional Toppings
Slice the chilli
Skin and chop the avocado. Toss in the lime juice
Crumble the cheese
Strip the coriander leaves from the stem
Slice and fry the chorizo
Put all toppings in serving bowls
Cook the Crêpes
Preheat an oven to a low setting around 100C/ 220F/ GM ¼ and put a plate in to warm
Put a 6-7-inch non-stick frying pan or crepe pan over medium-hot heat and allow to warm through for 1 minute
Add a knob of butter and swirl to coat the bottom of the pan. Let it sit for a minute to get hot
Pour in ⅙ of the batter (about 60ml). Immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan
Let cook undisturbed for 1-2 minutes until it has lightly brown on the bottom. Use a spatula to flip it over and cook the second side for around 1 minute
Once cooked transfer to the warmed plate and keep warm in the oven whilst the remaining batter is cooked
Proceed from step 2 for each subsequent crepe
When all 6 crêpes are cooked, fry the eggs in a large frying pan until the whites are cooked but the yolks remain runny
Assemble the Huevos Rancheros Crepes
Put 2 crêpes on each plate, overlapping as necessary
Divide the salsa between the crepes and spread out
Top each crêpe with an egg and take to the table with all optional extra toppings served alongside
A serving is 2 crepes. This recipe makes 3 servings but can easily be doubled to make more.
If you are looking for a milder salsa, perhaps to suit younger tastes, leave out the hot green chilli and add 1 teaspoon ancho chilli powder instead. Ancho chilli powder imparts a deep and rich flavour to the salsa whilst keeping the heat mild. Over time you could introduce a little more heat by adding a small amount of hot green chilli as and when tastes allow.
Calories: 631kcal | Carbohydrates: 50g | Protein: 29g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 410mg | Sodium: 1006mg | Potassium: 1194mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2742IU | Vitamin C: 34mg | Calcium: 255mg | Iron: 5mg