Crepe Enchiladas with Tex Mex Scrambled Eggs

Informations supplémentaires

40 min. | 526 kcal | easy | Family, Spicy, Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Thinly slice the pepper. Chop the shallot and cilantro. Cut the tomato into cubes.

2. Prepare the crepes In a bowl, mix the flours with the milk, 1 ^2P | 1 ^3P egg and a pinch of salt. Make sure the pancake mix is quite liquid. Heat a drizzle of oil in a large skillet over medium heat. When the oil is hot, pour in a small ladleful of the crepe mixture and turn the pan so that the mixture spreads all over in a large, thin crepe. Cook 1-2 minutes on each side. Repeat with the remaining pancake mix. Add oil as needed and reduce the heat if the pan gets too hot.

3. Cook the vegetables Whisk the remaining eggs in a bowl. Add a drizzle of oil to the pan if necessary. Increase the heat to medium-high. Cook the pepper, shallot, tomato and Tex Mex spices for 3-4 minutes. Season with salt and pepper. Add the eggs, mix and cook 2 minutes or until cooked into scrambled eggs.

4. Roll the enchiladas Garnish the crepes with the egg mixture and roll them up. Place in a lightly oiled baking dish or lined with baking paper.

5. Cook the enchiladas Garnish with the salsa and mozzarella. Bake in the oven for 10-12 minutes or until the cheese is melted.

6. Plate your dish Serve the pancake enchiladas and garnish with the sour cream and cilantro. Bon appétit!

80gSpice Mix (Chickpea Flour,All-Purpose Flour,,)

5unitFresh egg

200unitMilk 2%

1unitPepper(s)

1unitShallot

180mlMild Salsa

86mlSour Cream

1unitCilantro

80gMozzarella

1unitTomato(es)

4gTex-Mex Mix

What you need

526 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 52g

17%

fat 22g

34%

cholesterol 456mg

152%

fiber 4g

16%

protein 30g

saturated 10g

50%

sodium 1040mg

43%

sugar 12g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg