Recipe for Crepes for New Years Day Menus

Hoppin John Black Eyes Peas Recipe in Cornmeal Crepes

Hoppin John Black Eyes Peas Recipe in Cornmeal Crepes

For prosperity this New Year, try our recipe for crepes with black-eyed peas and ham. In a nod to the southern traditions enjoyed here in the Carolinas, our recipe is inspired by Hoppin John, an African-Caribbean dish including black eyed peas (symbolizing peace) and rice (for riches). 

For a twist on the tradition, our recipe for Hoppin John trades buttery cornmeal crepes for the rice.

For extra prosperity and "green" this year, try serving a side dish of braised collards.

Happy New Year!


  • 2 cans of black-eyed peas
  • 2 slices of bacon
  • 1 medium onion, chopped
  • 1 cup of diced, smoked ham
  • ½ tsp of cajun seasoning
  • chopped chives
  • cornmeal crepes

Drain black-eyed peas, reserving ½ cup of juice. Set aside. Fry bacon in a medium-hot skillet until crisp. Remove bacon and set aside. Sauté onions in bacon grease until translucent and softened (about 3 minutes). Add black eyed peas, juice, seasoning and ham to pan. Turn burner to low and stir together. Let simmer for 15 minutes, adding additional water (1 tablespoon at time) as necessary.

Meanwhile, if you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.

Assemble crepes: Lay each crepe on a flat working surface. Pour ½ cup of pea and ham mixture inside each crepe. Roll up and top with chives and crumbled reserved bacon if desired. Repeat with remaining crepes and serve immediately.

Yield: 4 servings (1 crepe roll each)

Says Christine D. of Washington: "I tried this recipe with my friends two nights ago it was soo good. I was surprised to find out that I already had the ingredients in my kitchen!" 

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