Refried Bean and Cheese Crepes
Refried Bean and Cheese Crepes
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1/4 teaspoon salt
For the Refried Bean Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 15 ounces canned pinto beans, drained and rinsed
- 1/4 cup water or vegetable broth
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 cup Monterey Jack cheese, shredded
For Serving (Optional)
- 1/2 cup salsa
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. The batter should be thin, similar to heavy cream. If it's too thick, add a tablespoon or two more milk. Cover the bowl and let the batter rest in the refrigerator for at least 15 minutes (or up to 1 hour) to allow the flour to fully hydrate. This helps prevent tearing.
⏱️ 5 min
- 2
While the batter rests, prepare the refried bean filling: Heat olive oil in a medium skillet over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for another minute until fragrant.
⏱️ 1 min
- 4
Stir in the drained and rinsed pinto beans, water or vegetable broth, cumin, chili powder, salt, and black pepper. Bring to a simmer, then reduce heat to low.
⏱️ 3 min
- 5
Using a potato masher or the back of a spoon, mash the beans until they reach your desired consistency for refried beans (some chunks are fine). Continue to cook on low heat, stirring occasionally, until most of the liquid has evaporated and the beans are thick, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min
- 6
Cook the crepes: Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly brush with a small amount of melted butter. Pour about 1/4 cup of crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
⏱️ 1 min
- 7
Cook for 1-2 minutes, or until the edges are lightly browned and the surface appears set. Carefully flip the crepe with a thin spatula and cook for another 30-60 seconds on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8-10 crepes.
⏱️ 15 min
- 8
Assemble the crepes: Lay a crepe flat. Spoon about 2-3 tablespoons of the refried bean filling onto one half of the crepe. Sprinkle with about 2 tablespoons of shredded Monterey Jack cheese.
⏱️ 5 min
- 9
Fold the crepe in half, then in half again to form a triangle, or roll it up like a burrito. Repeat with the remaining crepes, beans, and cheese.
⏱️ 3 min
- 10
Serve immediately with salsa, sour cream, and fresh cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Refried Bean and Cheese Crepes
For the Crepes
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1/4 teaspoon salt
For the Refried Bean Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 15 ounces canned pinto beans, drained and rinsed
- 1/4 cup water or vegetable broth
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 cup Monterey Jack cheese, shredded
For Serving (Optional)
- 1/2 cup salsa
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. The batter should be thin, similar to heavy cream. If it's too thick, add a tablespoon or two more milk. Cover the bowl and let the batter rest in the refrigerator for at least 15 minutes (or up to 1 hour) to allow the flour to fully hydrate. This helps prevent tearing.
⏱️ 5 min - 2
While the batter rests, prepare the refried bean filling: Heat olive oil in a medium skillet over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for another minute until fragrant.
⏱️ 1 min - 4
Stir in the drained and rinsed pinto beans, water or vegetable broth, cumin, chili powder, salt, and black pepper. Bring to a simmer, then reduce heat to low.
⏱️ 3 min - 5
Using a potato masher or the back of a spoon, mash the beans until they reach your desired consistency for refried beans (some chunks are fine). Continue to cook on low heat, stirring occasionally, until most of the liquid has evaporated and the beans are thick, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min - 6
Cook the crepes: Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly brush with a small amount of melted butter. Pour about 1/4 cup of crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
⏱️ 1 min - 7
Cook for 1-2 minutes, or until the edges are lightly browned and the surface appears set. Carefully flip the crepe with a thin spatula and cook for another 30-60 seconds on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8-10 crepes.
⏱️ 15 min - 8
Assemble the crepes: Lay a crepe flat. Spoon about 2-3 tablespoons of the refried bean filling onto one half of the crepe. Sprinkle with about 2 tablespoons of shredded Monterey Jack cheese.
⏱️ 5 min - 9
Fold the crepe in half, then in half again to form a triangle, or roll it up like a burrito. Repeat with the remaining crepes, beans, and cheese.
⏱️ 3 min - 10
Serve immediately with salsa, sour cream, and fresh cilantro, if desired.
⏱️ 1 min