Southwest Savory Crepes {vegetarian}

Savory Southwest Crepes {}

I realize in recent days that BGM has turned into somewhat of a dessert du jour.  Dessert, in my opinion, has no real dietary purpose.  It’s one true purpose in life is to bring a smile to your face.  It is celebratory in nature and entirely fun to make.  Which is why there’s been so much of it.  I’ve needed that distraction in my life lately what with moving and the family health issues.

For me, cooking of any kind is somewhat of an enjoyable distraction but savory meals, such as these savory crepes, are meant to feed my family.  That makes them a chore, no matter how fun the process is.

Savory Southwest Crepes

As chore like dinner is to make it wasn’t a chore to eat.  A quick dinner is exactly what I need after a long day of carpooling, cleaning, working, refereeing or, in my case, house hunting, unpacking, and questioning why I wanted to keep this last tablespoon of lotion instead of just cutting my loses and tossing it.

I’m sure I’ll be moving fewer boxes once we find a more permanent home.  And I’m still debating that drawer full of makeup and hair accessories that I use maybe once a year which makes them useful but are they necessary enough to box and move again?  Ladies, you feel me.

Savory Southwest Crepes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 8 crepes

2 crepes

Savory Southwest Crepes


  • 1 tablespoon canola oil
  • 1 - large onion
  • 1 - 15 oz can black beans, drained and rinsed
  • 1 cup creamed corn
  • 1 large avocado
  • 8 store bought or homemade crepes
  • 4 tablespoons sour cream
  • 1 teaspoon chipotle chili powder
  • 1/2 cup fresh pico de gallo or chopped tomatoes


  1. In a large skillet heat oil over medium heat. Add onion and saute until translucent, about 2 minutes.
  2. Add the beans to the skillet and the creamed corn. (I use the leftover creamed corn in cornbread) Continue to heat over medium heat, stirring occasionally, until warmed through.
  3. Place a couple scoops of the mixture down the middle of each crepe. Top each with two slices of avocado.
  4. Fold one side over the stuffing and roll gently.
  5. In a small bowl mix the sour cream and chili powder.
  6. Pour a tablespoon of the sour cream mixture on top of each crepe and top with a tablespoon of pico de gallo.
  7. Serve immediately


My recipe for homemade crepes makes more than 8 but my kiddos love to eat them for snacks rolled with peanut butter and jelly. They chill well.


  1. Nutmeg Nanny says:

    This is a picture of perfection :) I’d love to try this soon, it looks amazing.

  2. Wendy @ AMFT says:

    These sound really good! Thanks for sharing. :)

  3. these totally scream summer!!

  4. Carolyn says:

    These look amazing, Krista!

  5. I’m usually more of a dessert crepe type person but I’d gladly devour this anytime!

  6. Kalyn says:

    I’ve never made crepes, but what a fun idea for a vegetarian meal!


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