Baked Chicken Crepes
- Yield servings
- Crepe batter
- 1 cup all purpose flour
- 3 -- eggs
- 1 1/2 cups milk
- 2 tablespoons olive oil
- 3 tablespoons cilantro, chopped
- 1 teaspoon lime zest
- 1/8 teaspoon salt
- 2 tablespoons butter, melted, for brushing crepe pan
- Chicken filling
- 3 cups shredded cooked chicken breast
- 1 cup sour cream
- 4 -- scallions, chopped
- 1 -- 4 ounce can chopped green chilies
- 1/2 cup sliced black olives
- 2 -- serrano peppers, finely diced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Cheddar and Monterey Jack cheese sauce
- 2 tablespoons butter
- 4 teaspoons all purpose flour
- 1 1/4 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/8 teaspoon cracked black pepper
- -- chopped cilantro, for garnish
- -- pitted black olives, for garnish
To make the crepes:
In a food processor, combine flour, eggs, milk, cilantro, lime zest, olive oil, and salt. Process until smooth.
Lightly brush a 10 inch crepe pan or nonstick skillet with some of the butter, then heat over medium heat. Add
1/4 cup crepe batter, immediately tilting and rotating skillet to coat bottom. Cook until underside is golden and top is just set, 45-60 seconds. Loosen edge of crepe with a heatproof rubber spatula, then flip the crepe and cook on the other side for 30 seconds longer. Transfer to a plate. Continue making crepes, brushing skillet with butter each time and stacking crepes on plate. Batter wil make 8-10 crepes. ( You will need 8 crepes for this recipe.)
Preheat oven to 375 degrees.
In a large bowl, mix together chicken, sour cream, scallions, green chilies, black olives, serrano pepppers, cumin, and salt.
Lightly grease a 9x13x2 inch baking dish.
Lay a crepe on a work surface and spoon 1/2 cup filling in a ribbon down the center of crepe and roll up. Place crepe seam side down in baking dish. Repeat with remaining crepes and filling. Bake in preheated oven for 25 minutes.
While crepes are baking, make the cheese sauce.
Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. Whisk in milk. Increase heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth. Stir in cheeses, salt, and pepper into cream sauce. Reduce heat to low to keep warm until crepes are done.
To serve, place 2 baked crepes on a plate and drizzle a generous amount of cheese sauce over crepes. Sprinkle with chopped cilantro and place an olive on top. Serve immediately.
Cooking time 50 minutes
Prep time 20 minutes