Crepe Enchiladas with Tex Mex Scrambled Eggs
with bell pepper, tomato, salsa, sour cream and mozzarella
Informations supplémentaires
40 min.
|
526 kcal
|
easy
|
|
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