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Corn tortillas as a breakfast crepe--looking for ideas

post #1 of 12
Thread Starter 

I've got extra corn tortillas and was thinking about how to use them. The breakfast crepe idea occurred to me. I'd prefer to go savory over sweet with this I think, but I won't rule out sweet. 

 

Any and all ideas, recipes, links and comments are appreciated to help develop this into something.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 12

I always like to soften/fry them in oil when using them for stuffing.  Not even like two seconds in the oil just enough to make them pliable and it has the added benefit of bringing out the flavor of the corn and staying intact when you roll or fold them.  There are lot of combinations that go with the flavor of corn, anything with cheese gets me started!

Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
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Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
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post #3 of 12

How about filling them  with "Joe's Special" with a nice salad & some wine..

 

http://www.saveur.com/article/Recipes/Classic-Joes-Special

post #4 of 12
Thread Starter 

Interesting idea.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 12
Thread Starter 

More of a stack than rolled up crepe, but there's some potential here I think.

 

http://alwaysinthekitchen.blogspot.com/2013/08/breakfast-at-home-huevos-en-cenotes.html

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 12

I  would guess i use my leftover tortillas sort of like crepes(though never thought of referring to them as such). I warm them first in the skillet then spread goat cheese on one side and fill it with usually a black bean, corn, and jalapeno salsa and if i have any left over carnitas or pulled chicken i throw some of that in there and then heat it up in the skillet. I just thought that was a breakfast soft taco with goat cheese, but you could call it a crepe.

post #7 of 12
We get a lot of tortillas from the food pantry at the shelters I cook at. A favorite breakfast staple dish that we make is kinda like a 3-way cross of French toast, omelets and grilled cheese sammiches. Corn tortillas work best. We blitz up some seasoned eggs, dip in the tortillas, fry them up quickly then top them with whatever meat and/or vegetables we have with some cheese. We line these up on a sheet pan, run them through the oven until the cheese melts then viola, serve 'em up. There are never any left-overs.
post #8 of 12
I guess technically if youre thinking of using them like a crepe there are a ton of enchilada recipes that you could look at and adapt. i know mot people think of those southwestern\texmex red tortillas with the yellow cheese and ground beef dishes when they hear enchiladas but there are so many wonderfully simole variations found in interior mexican cuisine. The concept is simple, tortilla+sauce sometimes with a filling. one of my favorites are enfrijoladas, just tortilas drowned in a sauce of black beans topped with cream and queso fresco. you could do any combination of sauces and fillings. One other application could be chilaquiles. Cut tortillas in triangles like you would for nachos, fry. Make a salsa verde. layer tortillas with salsa and protein, chicken, shredded pork, beef cheek, whatever top with queso fresco bake in oven, top with onion, crema and fried egg. Think mexican lasagna in the way you build the layers. Hope this helps.
post #9 of 12

I don't understand, how do you make a crepe with a tortilla?  Do you mean to stuff it?

 

I buy small corn tortillas and make them into breakfast sandwiches for my son.  I toast it lightly first.  Then I scramble one egg into a small pan on very low heat and let it sit.  The egg should spread out very very thin.  Then I flip it over quite fantastically :rolleyes: and let it cook for a second on the other side.  Then I slide the whole thing onto the tortilla, sprinkle with cheese and roll it up.  It's easy enough for a toddler to hold on to and there's loads of things you can put in it provided they remain flat and don't get too bulky.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 12

I know you were thinking savory but these are so yummy.

 

Ingredients:
4 Large Eggs
10 corn tortillas
Berries of your choice

Sliced banana
Butter
Cinnamon or powdered sugar

Directions:
Use a bowl to whisk the eggs and milk together. Transfer to a shallow dish. Place the  tortilla into the egg mixture and let it soak up the egg batter. In a skillet, add in 1 tablespoon of butter until the butter sizzles. Place the tortilla into the skillet adding any remainder of the batter to the corn tortilla. Flip the tortilla on each side until it is browned. Add in the fruit. Roll up the tortilla and serve this hot. Sprinkle with cinnamon or powdered sugar. This looks just like a crepe. Enjoy!

post #11 of 12
Thread Starter 

I was thinking more savory crepe, maybe ham with a mexican mornay sauce--sort of a breakfast hot brown.

 

 And just ended up doing a breakfast enchilada stack in this case though. I wimped out.

 

Conveniently, the flat part of an 8 inch skillet is very close to the size of corn tortilla. So I made some think omelet rounds for part of the stack.

 

 

Dipped them in a green chile sauce, made individual layers of cheese, mexican chorizo spread thinly, and the egg.

Sometimes I'd double up filling without thinking about it. 

Made it the night before. Refrigerated it, and baked it until hot and bubbly in the AM.

 

 

Cut out a wedge and enjoy!

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 12

I used to live in a neighborhood where the breakfast spot served steamed corn tortillas with scrambled eggs, black beans, pico de gallo, avocado slices and lime wedges. It was my favorite breakfast for a long time. Every bite was different, depending on what combination you wrapped up in the soft, warm tortillas.

 

Then there are migas, chilaquiles and huevos rancheros to consider.

 

http://www.aidamollenkamp.com/2013/03/austin-style-migas-recipe/

 

http://www.simplyrecipes.com/recipes/chilaquiles/

 

http://www.simplyrecipes.com/recipes/huevos_rancheros/

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