Chicken Stuffed Crêpes with Poblano Sauce
When you think of crêpes, you probably think of breakfast/brunch or the famous dessert Crêpes Suzette, right? but you probably haven’t thought of trying them for dinner… you should! Crêpes are a fabulous vessel for fillings with almost any ingredient; from fruits 🍓🍌, vegetables to meat, sauces and condiments.
The sky is the limit for what can be made when using crêpes. Today, I’m showing you how to make this nice savory dish… Chicken Stuffed Crêpes with Poblano Sauce. 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’s 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 and a jalapeño, poblano is the perfect choice. They have an earthy, peppery flavor which gets slightly smoky when roasted. This is one of my favorite 💖 peppers that I enjoy cooking with. Not only are they tasty but they’re 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 Chicken Stuffed Crêpes 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.
The success of making nice crêpes is to let the batter rest at room temperature for 30 minutes ⏰. It allows the flour to absorb the liquid and also give the gluten a chance to relax. If you don’t have time to do this step, I recommand using Instant Flour aka Wondra instead of all-purpose flour as it doesn’t need time to hydrate.
Next time you want to make a different and interesting dish using crêpes, this savory recipe is the perfect choice. I’m convinced this will become one of your favorite Mexican go-to dishes. So don’t delay and try these amazing Chicken Stuffed Crêpes with Poblano Sauce 🐓 today… olé!
Buen Provecho! 🍽
For more delicious Mexican inspired recipes, check these out…😋
– Salsa Verde
– El Pollo Cinco de Mayo ~ Mexican Chicken
– Mexican Tostadas
– Chipotle Chicken Tortilla Pizza
– Soufflé Mexican Omelet
– Easy Chicken Quesadillas
– Jicama Mango Pepper Salad
and for even more delicious chicken recipes 🐓, click on this link Recipe Category • Poultry
Adapted from Marcela Valladolid
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Chicken Stuffed Crêpes with Poblano Sauce
Hover to scale
Ingredients
CRÊPE BATTER
- 3/4 cup whole milk
- 2 large free-run eggs
- 1 large free-run egg yolk
- 1/2 cup unbleached all-purpose flour
- 3 tbsp. melted unsalted butter, slightly cooled tips & tricks
- 1/2 tsp. ground Himalayan pink salt
POBLANO SAUCE
- 2 large poblano peppers, charred, peeled and diced tips & tricks
- 2 tbsp. unsalted butter
- 3/4 cup red onions, chopped
- 1 1/4 cups 35% heavy cream
- 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 tips & tricks
Directions
CRÊPE BATTER
- Place all the ingredients in the jar of a blender and process until smooth. Let the batter stand for 30 minutes to allow the bubbles to settle.
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.
- Pour in heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats the back of a spoon, about 6 minutes.
- Cool the mixture slightly before transferring to the jar of a blender and processing until smooth; season poblano sauce with pepper.
- Return the sauce to the same skillet and keep it warm over low heat until ready to serve.
ASSEMBLE
- Preheat oven to 350ºF and grease a 13x9-inch glass baking dish with butter; set aside.
- Heat a 10” diameter non-stick skillet over medium-high heat. Brush the pan with oil or cooking spray. Add ¼ cup batter to the skillet; tilt to coat the bottom of the pan with an even layer of it. Cook for about 30 - 45 seconds until golden on the bottom, adjusting the heat as necessary, to prevent from burning. Using a spatula, turn the crêpe over and cook for 30 seconds. Transfer to a plate while making the others.
- Stuff each crêpe with ¼ cup chicken and ¼ cup grated cheese. Transfer to the prepared baking dish, fitting them snugly. Cover the baking dish with foil, transfer to the preheated oven and bake until the cheese melts, about 15 minutes.
- To serve, arrange crêpes on a platter and pour the sauce on top (*see footnote). Garnish with corn kernels, sour cream and chopped cilantro.
Notes
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