Crepes are fun for breakfasts and brunches. One of the great things about crepes is the fact that you have so many opportunities for delicious stuffings. This stuffing is a mixture of potato, avocado, and chipotle seasonings. Top it all off with a lightly fried egg and you've got yourself a wonderful dish. Following is the recipe of Crepe Stacks with Chipotle-Potato-Avocado Filling:
Ingredients
- 1/2 cup flour
- 1 large egg
- 1/4 cup milk
- 1/4 cup water
- Pinch salt
- 1 tablespoon melted butter
- 1 avocado, sliced
- For the Potato Filling:
- 2 potatoes, baked and peeled
- 1/4 cup milk
- 3 tablespoons cream cheese, softened
- 1 tablespoon chili powder
- Pinch of salt
- 2 eggs
Cooking Directions
- Prepare your potato mixture by adding the following to a large bowl: Baked potatoes, 1/4 cup milk, cream cheese, chili powder and pinch of salt. Hand mash until potato mixture is uniform and creamy. Set aside.
- In a large mixing bowl, combine flour, 1 egg (beaten), 1/4 cup milk, 1/4 cup water, tablespoon melted butter and pinch of salt. Hand mix until creamy. You can easily thin the batter if needed by adding a bit more water.
- Heat a crepe pan over medium flame and lightly spray with oil.
- Add a few tablespoons of your batter/enough to fill the pan and cook 60-90 seconds, or until the edges begin to bubble. Flip and cook about 30-60 seconds, or until crepes are cooked through and browned. Should make about 6-8 crepes.
- Set a crepe on a serving plate and top with a few tablespoons chipotle-potato mixture, then with thin avocado slices.
- Repeat this process with 2-3 more crepes. Do the same for another plate.
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Top with a lightly fried egg (or over easy, really any prepared egg you prefer).