Or at least it was a burden on his soul. Until I stepped in, and reassured him: I’ll fix this! I may be a vegetarian, but I’ll find a way to eat those puppies!
Which is how I ended up making these delicious breakfast enchiladas!
I never had breakfast enchiladas before, but I had had my share of unhappy encounters with breakfast burritos. In my experience, breakfast burritos take all the good flavors that usually occur in a burrito and either throw them out the window altogether or have them irrevocably upstaged by egg. Don’t get me wrong: eggs are good. But if I sink my teeth into a burrito and all I can taste is egg, I’m going to be sad.
Hence, there were no eggs in my breakfast enchiladas. If you want eggs in your breakfast enchilada, then mazel tov! But, save for the crepe batter, mine didn’t. Crepes may not inherently be a breakfast food, but they may have been the most breakfast-y thing about my breakfast enchiladas. I figured out the crepe recipe by starting with a masa pancake recipe, then comparing the ingredient list and proportions of ingredients with crepe recipes. Ultimately, it went something like this:
Masa Crepes
4 packets (~1 cup) masa
1 t salt
1 cup milk (actually, now that I think of it, it might be 1 ½ cups)
½ cup water
2 eggs
2 T melted butter
(optional) 1 cup frozen corn
Now I’m going to talk at you like I’m giving directions.
- Combine the masa and the salt in a medium-sized glass bowl.
- Combine the water and milk into a measuring cup or something.
- Dump the contents of the measuring cup into the dry ingredients in the glass bowl and whisk as if real, live, orphan puppies depend on you (until it’s smooth).
- Beat the eggs a little, then add to the mixture and whisk more.
- Whisk in the melted butter last.
- Let the batter sit for 20+ minutes.
- Add a cup of frozen corn to the batter if you want. I did. I’m not sorry.
- Heat a skillet until the moment when the water skitters when you flick it onto the surface.
- Pour ½ cup of batter in the middle of the skillet, tilt and rotate the pan so the batter spreads out evenly. Given the purpose of the crepe in this situation, the crepe doesn’t have to be super daintily thin.
- Cook for about twoish minutes (you want it to be light brown), then flip and cook the other side for two minutes.
- If your skillet’s not non-stick, you’ll want to re-oil after each crepe probably.
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| Crepe pan action! |
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| I like these last two shots... |
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| ...because they look like the culinary cousin of the Blob. (I mean, clearly I haven’t seen The Blob, but a girl can enjoy herself.) |
What I used for the rest of the enchilada:
Rolled Inside:
- cheese (Jack, but cheddar wouldn’t be a bad idea.)
- nuked frozen corn
- sour cream
- one of the savory black bean cupcakes from the close-to-neverending-stash in your refrigerator (or, in the case of someone who isn’t whittling down a huge stash of leftover savory cupcakes: beans, I guess)
- sweet potato (diced, put into an oiled baking dish, and stuck in the oven for 45 minutes at 425 degrees F, tossed every fifteen minutes)
- I didn’t use guacamole, but I would if I did it over again.
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| Sweet potatoes not pictured (they happened). |
Drizzled On Top:
- enchilada sauce (I used this recipe, but it ended up being so unbearably not-temperature hot that I had to Cuisinart it with a can of fire-roasted tomatoes to redeem it.)
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| If you like to watch stuff like this go down in your saucepan, skip the store-bought and make your own enchilada sauce. |
If you don’t usually like breakfast burritos for the same reason I usually don’t like breakfast burritos, you’ll love these breakfast enchiladas. Also, masa smells like Play Doh, which means it smells like WINNING, which means I’d work with it again in a heartbeat.