Black Bean, Tomato and Queso Fresco Crêpes

Steps

1. Prepare first: dice the tomato, chop the red onion, mince the jalapeño and garlic, crumble the queso fresco, shred the cheddar and chop the cilantro.
2. Melt half of the butter and let it cool slightly; keep the other half for greasing the pan.
3. Make the batter: whisk the all-purpose flour, whole wheat flour and half of the salt in a bowl. Whisk in the eggs, then gradually whisk in the milk, water and the melted butter until smooth. Rest the batter 20 minutes.
4. Meanwhile, make the filling: heat the olive oil in a large skillet over medium heat. Cook the red onion and jalapeño for 4 minutes until soft, then add the garlic and cumin and cook 30 seconds.
5. Add the tomato and the remaining half of the salt and cook 6 to 8 minutes until juicy and slightly thickened. Stir in the black beans and heat through, then stir in the lime juice. Move the filling to a bowl, cover to keep warm, and wipe out the skillet.
6. Heat an 8- to 10-inch nonstick skillet over medium heat and brush it lightly with a little of the reserved butter. Pour in about 1/3 cup of batter and swirl to coat the pan thinly.
7. Cook about 1 minute until the edges lift and the underside is golden, flip and cook 30 seconds more. Stack on a plate. Repeat with the rest of the batter, brushing the pan with more of the reserved butter as needed, to make 8 crêpes; the egg in the batter cooks through to well above 160°F (71°C).
8. Fill each crêpe: spoon the tomato and bean filling over one half, scatter with the cheddar and queso fresco, then fold into quarters.
9. Return the folded crêpes to the skillet over low heat for about 1 minute per side to melt the cheddar. Sprinkle with the cilantro and serve 2 crêpes per person.