Jul 13 2026
Restaurants›The Griddle›Southwest Crepe Recipe

Southwest Crepe Recipe

Inspired by The Griddle
Time1h
Serves2

Diced chorizo, green bell peppers, yellow onions, quinoa black bean salsa, jack cheese, scrambled with two eggs, rolled in a crepe and topped with chipotle hollandaise sauce, served with hashbrowns

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Ingredients

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Crepes

Filling

Chipotle Hollandaise Sauce

Hashbrowns

Method

Crepes

  1. 1

    Prepare the Crepe Batter

    In a medium bowl, whisk together the all-purpose flour, milk, eggs, and salt until smooth. Let the batter rest for about 15 minutes.

  2. 2

    Cook the Crepes

    Heat a non-stick skillet over medium heat and add 1/2 tablespoon of butter. Pour in about 1/4 cup of batter, swirling to coat the bottom of the skillet. Cook for about 2 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat with remaining batter, adding butter as needed.

Filling

  1. 3

    Cook the Filling

    In a skillet over medium heat, cook the diced chorizo until browned, about 5 minutes. Add the diced green bell pepper and yellow onion, cooking until softened, about 3 minutes.

  2. 4

    Scramble the Eggs

    In a bowl, beat the eggs for scrambling. Add to the skillet with chorizo and veggies, stirring until eggs are fully cooked. Mix in the quinoa black bean salsa and shredded jack cheese, and remove from heat.

Chipotle Hollandaise Sauce

  1. 5

    Make the Hollandaise

    In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously. Gradually drizzle in the melted butter, whisking until thickened. Stir in chopped chipotle pepper and salt.

Hashbrowns

  1. 6

    Prepare and Cook Hashbrowns

    In a bowl, mix the grated potatoes with salt and pepper. Heat oil in a skillet over medium heat. Add the potato mixture, pressing down to form a flat layer. Cook until golden brown, about 5-7 minutes per side.

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