Yucatecan Crepas de Chaya (High-Protein Version)

This high-protein adaptation of traditional Yucatecan crepas de chaya combines the nutritious chaya (tree spinach) native to the Yucatan Peninsula with protein-rich ingredients to create a satisfying and authentic dish that honors the region's culinary heritage. This dish draws on authentic Yucatecan ingredients like chaya, black beans, and habanero peppers while incorporating the French influence evident in Mexican cuisine. The chaya provides traditional Yucatecan flavor along with important nutrients, while the protein-rich filling helps meet nutritional requirements.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blanch chaya leaves in boiling water for 2 minutes, then drain, cool, and finely chop.

Step 2

In a large bowl, whisk eggs until well beaten. Add milk and whisk to combine.

Step 3

Gradually add flour and salt, whisking until there are no lumps and the batter is smooth.

Step 4

Stir in the chopped chaya leaves and 1 Tbsp olive oil. Cover and let rest for at least 30 minutes (1 hour is better).

Step 5

Heat a crepe pan or non-stick skillet over medium-high heat. Lightly coat with oil.

Step 6

Pour approximately 60ml (1/4 cup) of batter into the center of the pan. Quickly lift and tilt the pan to spread the batter into a thin, even circle.

Step 7

Cook for 2 minutes until lightly browned, then flip and cook for another 1-2 minutes.

Step 8

Transfer to a plate and continue with remaining batter, adding small amounts of oil as needed.

Step 9

Heat olive oil in a large skillet over medium heat.

Step 10

Add garlic and sauté for 30 seconds until fragrant.

Step 11

Add the recado rojo, cumin, and oregano, stirring to combine.

Step 12

Add black beans and cook for 3-4 minutes, lightly mashing some of the beans.

Step 13

Stir in the scrambled eggs and shredded chicken (if using).

Step 14

Remove from heat and stir in the crumbled cheese, reserving some for garnish.

Step 15

Heat oil in a saucepan over medium heat and add the onion and whole habanero. Sauté until onion is translucent, about 5 minutes.

Step 16

Add garlic and cook for 1 minute more.

Step 17

Add tomato puree and simmer until thickened and deepened in color, about 6-8 minutes.

Step 18

Season with salt and pepper to taste. Remove habanero before serving if desired.

Step 19

Place a crepe on a plate and spoon 2-3 Tbsp of filling along the center.

Step 20

Fold edges over the filling or roll up the crepe.

Step 21

Spoon tomato-habanero sauce over the top.

Step 22

Garnish with reserved cheese and, if desired, additional chopped chaya.