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February 26, 2024

Breakfast Tacos

Servings: 8 crêpes


1 1/3 cups (200 g) plain Cora crêpe mix

1 1/3 cups (325 ml) milk (or plant-based beverage)

4 eggs

8 slices of bacon

45 ml (3 tbsp.) sliced black olives

45 ml (3 tbsp.) diced tomatoes (5 mm cubes)

250 ml (1 cup) shredded leaf lettuce

Garnishes (per taco):

4 to 5 cilantro leaves

4 slices of pickled hot peppers

Hot sauce of your choice


1. To make 8 crêpes, place the Cora crêpe mix and milk in a bowl.
2. Whisk vigorously until smooth.
3. Lightly oil a small non-stick skillet and heat over medium-high heat. Add 1/8 cup (30 ml) of the batter to the centre of the hot skillet and rotate it to spread batter evenly.
4. When the edge of the crêpe starts to brown and lifts away easily, after about 1 minute, flip the crêpe over with a spatula and continue cooking for 30 seconds, or until cooked through. Remove crêpe from pan.
5. Cook the remaining batter, one crêpe at a time.
6. While you cook the crêpes, scramble and cook the eggs in another pan, and cook the bacon
7. To serve, divide the crêpes between plates, according to how many each person wants to eat.
8. Garnish each taco in this order, being sure to divide ingredients evenly: lettuce, egg, tomato, olives, cilantro, hot peppers, bacon and hot sauce. Enjoy!