Hi friends! I’m so excited to share this recipe with you today. These Black Bean Crepes were everything I wanted them to be. Soft, yet sturdy with a hearty black bean flavor. This was a nice change from our usual taco night. We are big fans of easy interactive meals in our house and this meal was just that. The batter comes together super quickly and while it does take a little time to cook the crepes, they do cook up quite quickly.
The crepes are incredibly versatile in that they can be served as I’ve shown, crepe style, or you can toast them up in the oven and top them with your favorite taco toppings. These Black Bean Crepes are sturdy enough to use as a soft taco shell too! Not only do these make a delicious dinner, but they would also be fun for a change of pace at your next brunch. I hope you enjoy them as much as our crowd did!
Black Bean Crepes
- 1/2 cup Quick Cooking Gluten Free Oatmeal
- 1/2 cup Black Bean Flour
- 1/2 tsp Baking Powder
- 1 cup Egg Whites
- 1 cup Carbonated Water
- Olive Oil
Combine the oatmeal through baking powder in a large bowl. Next add the egg whites and carbonated water. Whisk to combine. Heat a small nonstick skillet on medium heat. Pour a little olive oil in your pan then scoop 1/4 of batter into the hot pan. Cook until the edges start to lift a bit from the pan and carefully flip to cook the other side.