Stuffed Crêpes with Avocado

Stuffed Crêpes with Avocado

Recipe by Avocados from Peru


Mix flour, milk, eggs, salt, and sugar in a medium bowl until smooth. Cut chives into thin pieces and mix with the batter. Cook 3-4 thin crepes in a large nonstick pan (approx. 28cm/11 inch) or lightly-oiled griddle and let them cool on paper towels.

Spread cream cheese over crepes. Drain dried tomatoes, cut into pieces, and sprinkle on top of crepes. Cut avocados into halves, remove pits, peel, and cut into long slices. Place on top of the crepes. Sprinkle with basil leaves and season with salt and pepper.

Firmly roll up the crepes. Cool in fridge for 30 minutes. Slice into 3-4cm thick pieces and serve as a snack.


4 Servings

Total Time

40 Minutes + Cooling Time


100 g (2/3 cup) flour

200 ml (1 cup) milk

3 eggs

½ teaspoon salt

1 pinch sugar

1 bunch chives

300g (1 ½ cups) cream cheese

100g (2/3 cup) dried tomatoes, marinated in oil

2 Peruvian avocados

1 handful basil leaves