Breakfast burritos



3 servings

Breakfast burritos

Photo, Roberto Caruso.


  • 2 eggs
  • 2/3 cup 0.01 milk
  • 1/2 cup all-purpose flour
  • 1 tbsp butter , melted
  • 1 tsp granulated sugar
  • 1 tsp vanilla

For Burritos:

  • 2 eggs
  • 1/4 cup black beans
  • 1/4 cup salsa
  • sour cream , for garnish
  • salsa , for garnish
  • cilantro , for garnish


  • Heat an 8-in. non-stick frying pan over medium-high.
  • Whisk eggs in a medium bowl. Whisk in milk, flour, butter, sugar and vanilla until no lumps remain.
  • Pour 1/2 cup batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter.
  • To make burritos: Scramble 2 eggs. Toss in 1/4 cup each of black beans and salsa when the eggs are nearly done. Place mixture on bottom third of 2 homemade crepes. Roll up and top with sour cream, salsa, and cilantro.


Crepes keep well in a warm (low-temp) oven, covered until ready to serve. Or cool and layer with wax paper and refrigerate up to 2 days.