French-Mexican Black Bean and Avocado Crepes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Fluffy French crepes filled with spiced black beans, avocado, and a chipotle crema. Served with a side of sautéed spinach. This mexican-inspired breakfast (vegetarian, gluten-free) ready in about 35 minutes combines whole wheat flour, eggs, milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup black beans
• 1/2 avocado
• 1/4 cup chipotle crema
• 1 cup spinach

Instructions

1. Step 1: In a large mixing bowl, whisk together 1 cup whole wheat flour, 2 eggs, 1/2 cup milk, and a pinch of salt until the batter is smooth with no lumps. Tip: If the batter is too thick, add 1-2 tbsp water to achieve a thin, pourable consistency.
2. Step 2: Heat a non-stick skillet or crepe pan over medium heat, then lightly grease with 1 tsp oil. Pour 1/4 cup of the batter into the pan, swirling it to coat the bottom evenly. Cook for 1-2 minutes, until the edges lift easily and the surface is slightly golden. Flip, cook for 30 seconds, then transfer to a plate. Repeat to make 8 thin crepes. Tip: Work quickly to avoid overcooking — crepes should be tender, not rubbery.
3. Step 3: In a medium bowl, mash 1/2 cup black beans (drained and rinsed) with 1/2 avocado (peeled and pitted), 1/4 cup chipotle crema, 1/2 tsp ground cumin, 1/4 tsp chili powder, and a pinch of salt until the mixture is smooth but slightly chunky. Stir in 1 cup spinach (washed and dried) until evenly combined. Tip: For a creamier texture, blend the bean mixture in a food processor briefly.
4. Step 4: Place 1/4 of the black bean mixture onto each crepe, spreading it into a thin layer from one edge to the center. Fold the crepe in half, then in half again to form a quartered packet. Transfer to a serving plate and repeat with remaining crepes.
5. Step 5: Serve immediately while warm, optionally garnished with a drizzle of chipotle crema, chopped cilantro, or a squeeze of lime juice. Tip: For extra flavor, add a few slices of pickled jalapeño or a sprinkle of crumbled queso fresco before serving.