Savory Southwest Crepes with Guacamole

March 4, 2019


What's the first thing when you think of when you hear the word crepe?  For me it's usually a sweet crepe filled with something decadent like Nutella or fruit.  



But today im sharing with you a variation of the sweet crepe, a savory crepe.  Not just any savory crepe though, oh no.  This is a southwest crepe filled with guacamole, ham, jack cheese, a fried egg and cilantro.



It truly embodies southwest flavors.  Don't be alarmed by guacamole, this is a fast version that uses spices to enhance the flavor instead of tomatoes and onions.  It has an extra kick of lemon juice to give it the perfect amount of acid to counter the ham and egg. 



There's no other way to explain it then...


IT'S SO AMAZING.  Like really.  It deserved capital letters.



I love this for a weekend breakfast or brunch.  I love it for a weekday lunch if you are a stay at home parent, work from home, retired...etc.  If you are at your house during the lunch hours this is such a yummy change from a sandwich (guilty).  I eat too many sandwiches for lunch.



Make a full batch of savory crepes and then put the extra in your fridge, or freezer if you won't use the rest up that week and then you can transfer them to the fridge when you're ready to use them again.  



I was overjoyed to find a little nest of savory crepes I had made earlier in the week then got to use them to make this lunch!  Because really...I could eat this every single day of the week.



The savory crepe will get a thin layer of guacamole, a handful of shredded jack cheese and a big slice of Black Forest ham.  I use the same ham that I get for my sandwiches that I have sliced at the deli and Black Forest ham is the perfect flavor for this, a little smoky.  



Jack cheese is great because it's mild in flavor and melts easily.  It's a really common cheese used for southwest dishes, I use it in all of my enchilada recipes. 



The guacamole portion of this couldn't be any easier.  Mash up the avocado with a heavy hand of spices and lemon juice.  Boom.  Done.  Delicious.  Super duper easy guac.



For that perfect fried egg where you can still see the beautiful orange yolk here's what I do.  Melt a tad of butter in a pan, carefully crack the egg in the pan, once the white has started to set I drizzle in a bit of sunflower oil and use a spoon to spoon it over the egg yolk so it cooks any whites that are still jiggly.  I do this until everything is cooked.  And voila, perfect fried egg that looks beautiful!



To top it off I grab a handful of cilantro and make it rain.  Cilantro that is.


Happy lunching!  Happy brunching!  Happy breakfasting!



crepes (makes 12-14 crepes)

1 c flour

2 Hickmans brand eggs

1 3/4 c milk

2 tbsp butter, melted

1/4 tsp salt


filling (use best judgement for how many you plan to make)

fried eggs

black forest ham

jack cheese, shredded




2 avocados

1 tbsp lemon juice

1/4 tsp cumin

1/4 tsp chilli powder

pinch of salt




  1. Put all of the crepe ingredient in a blender and blend until combined

  2. Prep the guacamole and keep it in the fridge until you are ready to use it

  3. Grease a small pan with butter over (almost) low heat, this works best if you pan has rounded edge

  4. Pour 1/4 c of the crepe batter into the pan, swirling to cover the entire bottom

  5. Flip the crepe over when it starts to look matte in appearance and the edges pull away (see blog post for further explanation and tips)

  6. Repeat until all the crepes are cooked, you can stack them on top of each other to keep warm

  7. Lay a crepe out flat, smooth over with some guacamole, shredded jack cheese, Black Forest ham, and the fried egg

  8. Top it with extra cilantro, a sprinkle of salt, pepper and paprika for an extra fancy look!






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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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