Chicken Crepes Cubano

  • Yield: 4 servings


3cups shredded rotisserie cooked chicken
1cup unbleached all-purpose flour
1/4teaspoon salt
3/4cup milk
2large eggs
2tablespoons unsalted butter, melted
-- Nonstick cooking spray
1/2cup chopped dill pickle
1/4cup Dijon mustard
1/4teaspoon cayenne pepper
8slices Monterey Jack cheese
-- Caramelized Fried Plantains: recipe follows
-- Spicy Sweet Dipping Sauce: recipe follows
-- lime slices


  1. In medium mixing bowl, combine flour and salt. In small bowl, beat together milk and eggs. Make well in flour mixture and add half of liquid mixture. Blend well; add remaining liquid and stir until mostly smooth. Stir in butter. Cover and let sit for 1 hour.
  2. When batter is ready, heat 10-inch cast iron pan until medium-hot. Spray bottom of pan with No-stick cooking spray. Pour scant 1/2 cup of batter into bottom of pan. Cook until bottom begins to golden and you can slide spatula under crepe, about 1-2 minutes. Carefully flip crepe over and cook briefly on other side. Place on warm plate and cover until remaining batter is cooked.
  3. In medium bowl place chicken, pickle, mustard, and cayenne; stir to combine. Lay out cooked crepes on flat surface and place 2 slices of cheese and 1/4 chicken mixture down on each center. Roll each crepe up, burrito-style and place seam side down on serving platter. Serve with Carmelized Fried Plantains and Spicy Sweet Dipping Sauce. Garnish with lime slices.
  4. Caramelized Fried Plantains: Cut ends off of 4 yellow plantains and cut each in half widthwise. Peel them and slice them in half again lengthwise. In large skillet, over medium-high heat, add 1/4 cup vegetable oil and fry plantains slowly until they are golden brown and carmelized, about 15 minutes. Drain on paper towels. Season with 1/4 teaspoon sea salt.
  5. Spicy Sweet Dipping Sauce: In small bowl, combine 2 tablespoons fresh lime juice, 2 tablespoons sweet chili sauce, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon horseradish, and 1 tablespoon rice vinegar.