Cornmeal Crepes with Black Beans and Zucchini

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.

Cornmeal Crepes with Black Beans and Zucchini

6 crepes


  • 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
  • Filling
  • 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
  • For Serving
  • salsa
  • grated cheese (I used colby jack)


  1. To make the crepes, combine all the ingredients and mix until smooth. Let stand 30 minutes.
  2. While the crepe batter is resting, make the filling.
  3. 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.
  4. 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.
  5. Remove from heat and stir in the cilantro and sour cream.
  6. To cook the crepes, heat a skillet over medium and brush with a little oil.
  7. 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.
  8. 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

Blog Widget by LinkWithin

3 comments to Cornmeal Crepes with Black Beans and Zucchini

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery