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Crepe Quesadillas

These crepe quesadillas are absolutely delicious! Our crepes are sandwiched with creamy black beans, corn, red onion and cheese and are then fried until crispy. Topped with a zesty guacamole and sour cream they are wonderful served for breakfast, lunch or dinner!


Makes 6 quesadillas 

  • 2 tablespoons olive oil

  • 1/2 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 x tin black beans

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 2 teaspoons smoked paprika

  • ½ cup vegetable stock

  • 2 x packets Marcel’s Ooh La La Plain and Gluten Free Crepes

  • 1 cob corn, kernels cut from cob (or 1 cup frozen or tinned corn)

  • 1 red onion, cut into rings

  • 2 cups grated cheese

  • 2 avocados

  • Juice 1 lime

  • 1 tablespoon chopped coriander, plus extra to serve

  • Sour cream to serve


Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the onion and garlic until the onion is soft and translucent. Add in the black beans and the spice and cook for a minute or two before adding in the stock. Stir, breaking up the beans a bit with the back of the wooden spoon and continue to cook until the liquid has been absorbed. Remove from the heat.

Arrange 6 crepes on a clean surface and spread the black beans over the entire surface of each. Sprinkle over the corn then add some onion rings followed by a sprinkle of coriander and the cheese. Top each with another crepe.

Heat a little more oil in a heavy-bottomed frying pan and fry the crepes, one-by-one until golden brown and crispy. Flip then repeat on the opposite side. Remove from the pan and transfer to a warm oven while you cook the remaining quesadillas.

To serve, cut the quesadillas into quarters, dollop over some guacamole and some sour cream and lastly a scattering of coriander.

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