Wild Mushroom-Egg Tacos with Blue Corn Crepes

So, breakfast tacos, where to begin? For the uninitiated, breakfast tacos are an institution in Austin. They’re easily found at countless restaurants, coffee houses, and food trailers around town. They’re inexpensive and convenient. Everyone has his or her favorite filling. For me, bean, egg, and cheese or potato, egg, and cheese are the best, but I also love a spinach, cherry tomato, egg, and cheese on a whole-grain tortilla. Kurt’s preferences are chorizo, egg, and cheese and bacon, egg, and cheese. They’re usually made with flour tortillas except for that multi-grain option I mentioned which I’ve only seen at one place in town. Also, salsa is served on the side in little cups with lids if the tacos are to go, and I always request an extra cup. With so many options for going out for breakfast tacos surrounding me in this town, I’ve never made my own until now. And, to be honest, these are really just something like breakfast tacos. What we have here is a fancy, worldly relative of the breakfast taco. When I was looking for something different for a weekend breakfast, I found truffled egg tacos in Nuevo Tex-Mex, and I always have fun cooking from that book. That main recipe does require two, not one, black truffles which are sliced over eggs, and the filling is then rolled in blue corn crepes to make fancy-pants tacos. Luckily, since I was fresh out of whole black truffles, variations on this theme are offered. I went with the wild mushroom-egg version and added a little truffle oil to the mushrooms after they were sauteed.

As simple as this dish seems, and as familiar as the concept of the breakfast taco is, I was a little nervous about making it because I’d never before made crepes. Without the crepes, this was just scrambled eggs and mushrooms. I doubled the recipe so I’d have plenty of batter for practicing. The first crepe was, of course, a failure, but then things improved. I made my crepes larger than the five inch diameter suggested, so it was a good thing that I had doubled the batter. Blue cornmeal was combined with milk, eggs, and melted butter and then was left to sit for 30 minutes before using. My bigger crepes cooked for just over one minute on each side. The filling was simply sauteed mushrooms which were drizzled with truffle oil and scrambled eggs. I added some grated monterey jack cheese and chopped garlic chives as well.

I always wish blue cornmeal were really blue instead of grayish-pale blue, but regardless of the color, it made a nice crepe with a sweet nuttiness about it. The tenderness of the crepes made them very easy to fold and turn around the filling. It was a little strange to sit down to a meal of breakfast tacos with fork in hand and the aroma truffle oil in the air, but I could get used to this sophisticated variation.