egg speck textures
Breakfast / Lunch

Quail Egg Crepe Breakfast Enchiladas

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 60 minutes
  • Yields: 8
Is this the most versatile dish on the whole planet?

Serve for breakfast, lunch or dinner — these enchiladas are delightfully light from their crepe shells and spicy from the fried chorizo filling. Add in scrambled quail eggs and you’ve got traditional Mexican with a twist!



    • 6 quail eggs
    • 1/2 cup plus 2 tbsp flour
    • 3 tbsp milk
    • 1 tbsp melted butter
    • Pinch of salt
    • Butter for pan


    • 1 tbsp butter
    • 1/4 red onion, diced and divided
    • 12 quail eggs, lightly scrambled with salt and pepper
    • 1 chorizo sausage
    • 1 cup cheese of choice
    • 1/2 cup sour cream
    • 1 cup tomatillo salsa from your favourite brand
    • Cilantro



Preheat oven to 350°F degrees.


For the crepes, place quail eggs, flour, milk, melted butter and salt in blender and blend until smooth.


Heat a non-stick pan on medium heat and add 1 tsp butter.


Once butter has melted, pour in 3 tbsp of batter into pan and swirl around so it covers the bottom of the pan. Cook for 1-2 minutes, flip crepe to cook for a few seconds on the other side. Remove crepe from pan and set on a plate.


Continue until there is no more batter and set crepes aside.


If not used right away, crepes can be stored in a container for up to 3 days in the fridge.


For the scrambled eggs, heat a pan on medium heat and add 1 tbsp butter. 


Once butter has melted, add 1/8 cup diced red onion to the pan. Cook for 2-3 minutes.


At this point, add chorizo using a wooden spoon to break it up and cook until it is thoroughly cooked.


Once cooked, add eggs to pan. As eggs begin to set, gently move them with a spatula across the bottom of pan to get soft curds. Do not overcook eggs. Transfer chorizo eggs to a bowl.


Place 1/2 cup of the tomatillo salsa in the bottom of a casserole dish.


For the enchiladas, place crepes on a plate, add 1-2 tbsp of chorizo scrambled egg and roll up. Place seam side down in the prepared dish with the tomatillo salsa. It should make 8 enchiladas. Pour the remaining 1/2 cup of tomatillo salsa on top.


Pour sour cream evenly over enchiladas and sprinkle cheese, making sure it’s all covered. Bake for about 20-25 minutes.


While the enchiladas are in the oven, cook remaining onions in a pan. Keep warm until enchiladas are ready. 


Remove enchiladas from oven and serve. Garnish with cilantro and fried onions.



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