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Chicken Stuffed Crêpes with Poblano Sauce
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5 from 3 votes

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...
Prep Time30 minutes
Cook Time45 minutes
Passive Time0 minutes
Total Time1 hour 15 minutes
Servings: 4
Author: Francine Lizotte
Course: Lunch, Main Course
Cuisine: Fusion, Mexican
Keyword Chicken, Cinco de Mayo, Low Sodium/No Sodium, Poultry

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
  • 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

Footnote: The sauce can be served over pasta with chicken or turkey...it's so delicious!