I’m not good at handling stress. I fidget, I feel sick to my stomach, I make a million lists (which kind of stresses me out even more), I snap at Mike even when he’s being incredibly understanding and helpful. Sometimes he just looks me in the eye, and tells me “I think you might need to go for a run right now.”
He’s usually right, and it usually helps. Cooking sometimes helps too (unless I’m at that point where all I can do is shove a peanut butter sandwich in my face and keep bouncing around the house attempting to cross multiple things off the to-do list simultaneously).
The beginning of the school year always gets me a little stressed, but now that it’s my third year of teaching I’m starting to handle it a little better…so slightly less fidgeting, slightly fewer peanut butter sandwiches, and more cathartic cooking projects like this one. And now, thanks to that half Ironman looming in the distance, 5 AM trainer rides! (Thanks so much for documenting this for posterity, Mike).
These are about as labor-intensive as enchiladas, but the crepes make them feel a little fancier. If you already have salsa made (or a jar of it), you can just make the batter, prepare the filling while the batter rests, and then cook the crepes and assemble your meal.
Ingredients
- 1/2 cup all-purpose flour
- 3/8 cup yellow cornmeal
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1 tbsp grapeseed oil, plus extra for the pan
- 2 tbsp olive oil
- 3 cups (about 2 cans) black beans, rinsed and drained
- 2 medium zucchini or crookneck squash, diced
- 1 small yellow onion, diced
- 2 poblano chile, diced
- 4 cloves garlic, minced
- 1 1/2 tsp ancho chile powder
- salt
- 2 tbsp sour cream or yogurt
- 2 tbsp chopped cilantro
- salsa
- grated cheese (I used colby jack)
Instructions
- To make the crepes, combine all the ingredients and mix until smooth. Let stand 30 minutes.
- While the crepe batter is resting, make the filling.
- Heat the oil in a large pan and add the garlic, onion, and poblanos and cook, stirring, over medium heat for about 5 minutes, or until the onions are soft.
- Stir in the beans, chili powder, zucchini, and a few pinches of salt and continue cooking until the zucchini is soft. Adjust salt to taste.
- Remove from heat and stir in the cilantro and sour cream.
- To cook the crepes, heat a skillet over medium and brush with a little oil.
- Pour about 1/3 cup of batter into the skillet and swirl to coat the bottom. Cook until the bottom is set and bubbles appear on the top. Flip and cook another 10-20 seconds, then transfer to a plate.
- To assemble, spread some of the bean mixture in the middle of a crepe, roll it up, and top with salsa and cheese.
crepes adapted from Epicurious
These look awesome! And thankfully, I have everything I need to make them!
The crepes look delicious! Also, isn’t Wildflower 7 months away? You’re already doing 5AM trainer rides? that’s crazy dedication
Happy start of the school year!
I love that your bike is in your kitchen. Because I couldn’t even begin to imagine where I’d fit in a piece of exercise equipment and this makes me feel more normal.