chicken stuffed crêpes with poblano sauce
This is an amazing crêpe recipe to try! It has some zip to it but you can always tone it down with crema (sour cream). Great change to your dinner menu...
yield
4 servings
prep time
30 Min
cook time
45 Min
method
Stove Top
Ingredients For chicken stuffed crêpes with poblano sauce
- CRÊPE BATTER
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3/4 cwhole milk
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2 lgfree-run eggs
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1 lgfree-run egg yolk
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1/2 cunbleached all-purpose flour
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3 Tbspmelted unsalted butter, slightly cooled
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1/2 tspground himalayan sea salt
- POBLANO SAUCE
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2 lgpoblano peppers, charred, peeled and diced
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2 Tbspunsalted butter
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3/4 cred onions, chopped
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1 1/4 c35% heavy cream
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2 1/2 ccooked chicken, diced (substitute turkey)
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1 can(12 oz.) corn kernels, drained
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2 1/2 ccheddar cheese, finely grated
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1/2 cmexican crema or light sour cream
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fresh cilantro chopped, for garnish
How To Make chicken stuffed crêpes with poblano sauce
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1To make the crêpe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
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2Preheat oven to 350ºF and grease a 13 x 9 x 2” glass baking dish with butter; set aside.
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3To make the poblano sauce: In a large skillet over medium-high heat, melt butter. Add onions and cook until translucent, about 4 minutes. Add poblano peppers and cook for 1 minute. Add heavy cream and bring to a boil. Reduce heat to medium and simmer until reduced and cream coats back of spoon, about 6 minutes. Cool mixture slightly before transferring to blender and process until smooth; season poblano sauce with pepper. Return sauce to the same skillet and keep warm over low heat until ready to serve.
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4Heat a 10” diameter non-stick skillet over medium-high heat. Brush the pan with oil (or cooking spray). Add scant ¼ cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 - 45 seconds until golden on the bottom, adjusting heat as necessary, to prevent burning. Using a spatula, turn the crêpe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
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5Stuff each crêpe with ¼ cup chicken and ¼ cup grated cheese. Transfer to prepared baking dish, fitting them snugly into dish. Cover baking dish with foil and bake until cheese melts, about 15 minutes.
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6To serve, arrange crêpes on a platter and pour the sauce on top. Garnish with corn kernels, sour cream and chopped cilantro.
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7Notes: The sauce can be served over fettuccini instead of crêpes. For an enchilada casserole version; layered sauce in a baking dish, then tortilla, diced chicken, queso fresco (cheese) and repeated layers. Top with more queso fresco.
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8To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=GyQy2LHTpPU
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Stuffed Crêpes with Poblano Sauce:
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