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Crepas de Pollo

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Description Edit

Makes 16 to 18 crepes

Ingredients Edit

Herbed crêpes Edit

  • 1½ cups milk plus additional if needed for thinning
  • 3 eggs
  • 1¾ cups flour
  • 1½ teaspoons salt
  • 2½ tablespoons butter, melted
  • 1 tablespoon snipped fresh cilantro
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons finely chopped canned green chilis
  • 1 tablespoon snipped fresh basil
  • 1 cup cooked rice, cooled

Mexican chicken Edit

Directions Edit

Herbed crêpes Edit

  1. Combine milk, eggs, flour, salt and butter in blender or food processor.
  2. Blend until smooth. Stir in (do not blend) the herbs, chilies and rice and let rest ½ hour.
  3. Test batter for thickness. Thin with additional milk if necessary, batter should make a thin crepe.
  4. Heat 8-inch skillet and brush with vegetable oil.
  5. Pour ¼ cup of well-stirred batter into pan.
  6. Tilt pan so batter covers bottom completely.
  7. Cook until golden brown on underside.
  8. Loosen edge, turn and cook until lightly brown on other side.
  9. Remove from pan, cool on wire rack; then stack, with a piece of wax paper between each crepe until ready for filling.

Mexican chicken Edit

  1. Cook onion, green pepper and garlic in 2 tablespoons oil until tender but not brown in Dutch oven or large skillet.
  2. Remove vegetables. Add remaining 2 tablespoons oil and chicken to Dutch oven and sauté 5 to 10 minutes.
  3. Return vegetables to Dutch oven. Add spices, stirring to coat chicken.
  4. Add chicken broth, tomato paste and salt. Stir to blend. Bring to a boil, reduce heat, cover and simmer 1 hour.
  5. When ready to assemble crêpes, spoon 2 tablespoons rice and 2 tablespoons chicken mixture across center of each crêpe.
  6. Overlap the two opposite sides over filling.
  7. Place crepe seam side down in greased shallow baking dish and repeat with remaining crepes.
  8. Cover baking dish with foil. Bake 15 to 20 minutes in preheated 350 °F oven or until heated thoroughly.
  9. To serve, top each crepe with dollop of sour cream and diced avocado. Makes 8 servings.

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