Like most kids I grew up loving Pancake Tuesday. What’s not to love? Pancakes filled with savoury deliciousness, followed by pancakes filled with sweetness. My mother was amazing – there were five hungry children in our house so that is a lot of batter and flipping for a Tuesday afternoon.
There has been much discussion on my own house over this recipe. I wanted to do something completely different, that would involve the whole family and still be a meal that a little baby could manage and so taaaadaaaa …. the Crêpesadilla was born – thanks to my lovely daughter Jade for the name. It’s like a Quesadilla only it uses Crêpes instead of tortillas! Clever huh?
There are a few easy parts to this recipe and you can omit the ones you don’t want to use. However, I promise if you make them all and wrap in a delicious crêpe you will not be disappointed. This is a combination that was meant to be.
The chicken filling is cooked over a simmering heat which keeps the meat soft and tender. I used my own Mexican spice mix which is really flavoursome. You can leave out the chilli powder if you don’t like a little heat, however it’s good to introduce a little spice so babies get a taste for it early.
Refried beans are one of my own favourite foods. The store bought tinned type however is packed with salt so, I opt to make my own version – simple and super super quick with only 4 ingredients! For the grown up portions (if you are eating this too) season with a little salt and pepper. Just leave this part out for little babies as they don’t need the salt.
The recipe for Guacamole is a simple one, for those who have not tried it before you will never buy guac’ again! It is so easy. Mash, chop, stir. You can quite literally make it in 5 minutes or less and it tastes divine!
Crêpesadillas are really filling. Both adults had 1.5 crêpes, the older kids had 1 each and Oscar (22 months) ate half which left a few crêpes to reheat for breakfast in the morning (the real Pancake Tuesday).
Small Bunch Fresh Coriander Finely Chopped (including stalks)
REFRIED BLACK BEANS
1 Tin Black Beans (400g)
1 Small Onion Chopped
2 Cloves Garlic Crushed
3 Tablespoons Olive Oil
2 Cups Plain Flour
2 Cups Milk of your choice (1 pint)
1 Ripe Avocado
Small Bunch Fresh Coriander finely chopped (including stalks)
Juice 1/2 Lime
Pinch Black Pepper
100g Cheddar Cheese
1 Small Tub Sour Cream
How to make it...
Heat olive oil in a pan over a low heat then add the onions. Slowly cook until they become sweet and sticky then add the garlic and cook for a further 2-3 minutes.
Add the remaining ingredients to the pan and stir well until completely combined. Leave the lid off the pan and turn the heat to a simmer. It is important to leave the lid off as you want the sauce to be quite dry when cooked.
Stir often until the chicken is fully cooked then remove from the heat. Stir in the chopped coriander then using 2 forks gently pull the chicken apart to shred it. Place into an oven on a low heat to keep warm.
Over a medium heat, drizzle of olive oil in a saucepan and gently fry the onion until sweet and sticky (I love onions done this way and it totally changes a dish).
Add the garlic and beans and then cook for a further 2-3 minutes until cooked but not brown.
Transfer the entire mixture along with the 3 tablespoons of olive oil to a blender and blend the mixture until smooth.
Transfer back to the saucepan and leave aside.
Add flour to a large mixing bowl then make a well in the centre.
Pour milk into a jug and then whisk in the eggs.
Slowly pour the milk mixture into the flour whisking as you go until it becomes a silky smooth batter.
Refrigerate for a half hour before cooking the crêpes.
To fry heat a frying pan over a medium heat then lightly brush a pan with rapeseed oil. Add about a ladle full of the crêpe mixture to the pan and allow each side to brown slightly.
Cook all of the crêpes until the mixture is gone. I stack them on top of each other until I am ready to heat up for the Crêspsadillas.
Mash the avocado then add the rest of the guacamole ingredients and stir well. Easy and yummy!
Place a cooked crêpe onto a dry frying pan and place over a medium heat.
Sprinkle a little cheddar cheese on one side of the crêpe, then evenly spread two heaped tablespoons of the chicken mixture over it.
On the other half of the crêpe spread a heaped teaspoon of the refried beans so that it is completely covered. Then spread a teaspoon of guacamole and a teaspoon of sour cream before folding the crêpe in half.
Press the crêpe down to allow the mixture to melt then remove from the heat and cut into 4 little wedges.