Print Recipe
5 from 1 vote

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 mins
Cook Time20 mins
Course: Breakfast/ Brunch
Cuisine: British, Mexican, Worldwide
Keyword: cornmeal crepes, cornmeal pancakes, huevos rancheros, mexican crepes, mexican pancakes
Servings: 3
Calories: 631kcal
Author: Jane Saunders

Ingredients

  • 6 Eggs (large, free-range)

For the Cornmeal Crêpes

  • 50 g/ 1 1/2 oz Cornmeal (fine)
  • 50 g/ 1 1/2 oz Plain flour (all purpose)
  • 1/8 tsp 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
  • 1/2 tsp Dried oregano
  • 1 tbsp Water
  • 1 tbsp Olive oil
  • 1/2 tsp Ancho chilli powder (optional)
  • 1/4 tsp 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/ 1/2 oz Coriander leaves Cilantro
  • 2 tsp Lime juice

Instructions

Make the Batter

  • Weigh the cornmeal and flour into a bowl with a pinch of salt and stir
  • Crack an egg in, then add 1/4 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 1/4 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 1/6 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

Notes

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 tsp 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.

Nutrition

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