When you think of crêpes, you probably think of breakfast/brunch or the famous dessert Crêpes Suzette and you probably haven’t thought of trying them for dinner but you should! Crêpes are a fabulous vessel for filling with almost any ingredient from fruits to vegetables to meat, sauces and condiments.
The sky is the limit of what can be made when using crêpes. Today, I’m showing you how to make a nice savory dish with chicken and cheese. Any decent crêpe should have a sauce that compliments the ingredients, and I have to admit that the star of the dish is definitely the poblano pepper sauce…
What is a poblano pepper you ask? Well, let me explain. They originate from Puebla near Mexico City. Mild green when fresh, poblano peppers are about ¼ to ½ as spicy compared with jalapeño peppers on the Scoville scale. The heat intensity can vary from one pepper to another even on the same plant. Poblanos are arguably Mexico’s favorite chili pepper considering it is called the “ancho pepper or chili ancho” when dried. Ripe poblano peppers are dark red (almost black) and their heat rises from the ripening process.
If you are looking for a pepper in between a bell pepper and a jalapeño pepper, the poblano is the perfect choice. They have an earthy, peppery flavor which gets slightly smoky when roasted. This is among one of my favorite peppers that I enjoy cooking with. Not only are they tasty but they are also high in fiber, iron and vitamin A.
This Mexican influenced savory crêpe uses chicken but feel free to replace it with turkey as I do almost every Thanksgiving or Christmas holiday to re-purpose my leftovers. Now, here’s a little warning about this dish. Some of you might find this a little “fiery”, so just use more sour cream or crema (Mexican sour cream) to help tone it down. I am convinced this will become one of your favorite Mexican go-to dishes. So don’t delay and try this one today….olé!
Adapted from Marcela Valladolid
- Crêpe Batter - 4 large crêpes
- 3/4 cup whole milk
- 2 large eggs
- 1 large egg yolk
- 1/2 cup all-purpose flour
- 3 tbsp. melted unsalted butter, slightly cooled
- 1/2 tsp. salt
- Poblano Sauce
- 2 poblano peppers, charred, peeled and diced
- 2 tbsp. unsalted butter
- 3/4 cup red onion, chopped
- 1 1/4 cups heavy whipping cream (35%)
- 2 1/2 cups cooked chicken, diced (substitute turkey)
- 1 can (12 oz.) corn kernels, drained
- 2 1/2 cups Cheddar cheese, finely grated
- 1/2 cup Mexican crema or light sour cream
- Fresh cilantro chopped, for garnish
FOOTNOTE: The sauce can be served over pasta with chicken or turkey...I tried it and it is delicious!