The Huevos Rancheros Recipe
2 eggs, black bean puree, garlic, cheddar, salsa, and jalapeños in a crepe
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Ingredients
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Crepe Batter
Black Bean Purée & Filling
Toppings & Eggs
Method
Crepe Batter
Make batter
In a blender or medium bowl, combine 1 cup all-purpose flour, 1 cup milk, 1 large egg, 1 tablespoon melted butter and 1 teaspoon salt. Blend or whisk until smooth and very slightly thin in consistency. Let batter rest 10 minutes at room temperature to relax the gluten (this yields more tender crepes).
Cook crepes
Heat a nonstick 8-10 inch skillet over medium heat and brush with a little vegetable oil or butter. Pour about 1/4 cup batter into the center and tilt/rotate the pan to spread into a thin, even circle. Cook 1-1.5 minutes until edges lift and underside is lightly golden, flip and cook 20-30 seconds more. Transfer to a warm plate and repeat to make 4 crepes (use remaining batter). Keep covered with a clean towel.
Black Bean Purée & Filling
Sauté garlic
In a small skillet over medium heat, warm 1 tablespoon olive oil. Add 2 peeled garlic cloves and sauté 30-45 seconds until fragrant but not browned.
Purée beans
In a food processor or blender, combine the drained 1 cup black beans, sautéed garlic (including oil), 1/2 teaspoon ground cumin, 1 tablespoon lime juice, 1/2 teaspoon salt and 2 tablespoons water. Pulse or blend until smooth but still slightly textured. Taste and adjust salt or lime as needed. Keep warm.
Warm beans and cheese
Return the purée to the skillet over low heat, stir in 1 cup shredded cheddar until melted and incorporated, making a warm, spreadable filling. If too thick, add a splash of water to reach a spreadable consistency. Remove from heat.
Toppings & Eggs
Cook eggs
In a clean nonstick skillet, heat a teaspoon of oil or butter over medium-low. Crack 2 eggs and cook to your preference for this dish: sunny-side up or over-easy are recommended so yolks remain runny. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat when whites are set but yolks still soft.
Assemble crepes
Lay one warm crepe on a plate. Spread about 1/4 cup of the warm black bean and cheddar filling down the center of the crepe. Fold the crepe edges inward or roll loosely to enclose the filling, leaving the middle slightly open. Place one cooked egg on top of each filled crepe (for two servings, divide fillings and eggs accordingly).
Finish and serve
Top each assembled crepe with 2 tablespoons salsa (total 1/2 cup divided), a few thin slices of jalapeño, and a sprinkle of chopped fresh cilantro (about 1 tablespoon per crepe). Serve immediately with lime wedges on the side to squeeze over the eggs. Adjust salsa and jalapeño to taste.