- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups whole milk
- 1 tablespoon unsalted butter
- 2 ½ cups shredded pepper jack cheese, divided
- 2 cups diced, cooked chicken
- 1 cup low-fat sour cream
- 2 green onions, sliced
- 1 small jalapeño pepper, chopped
- 2 tablespoons minced garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Preheat oven to 350oF.
Lightly grease a 13×9-inch baking dish and set aside.
In a large mixing bowl, whisk the flour and salt. Create a well in the flour; add the eggs and milk. Whisk mixture until well combined. Let batter stand at room temperature until slightly bubbly to top, about 10 minutes.
Meanwhile, prepare the chicken filling. Stir together 1 ½ cups pepper jack cheese, chicken, sour cream, green onions, jalapeño, garlic, chili powder and cumin in a medium mixing bowl.
To cook the crepes, heat an 8-inch nonstick skillet over medium heat. Lightly coat pan with a very small amount of melted butter. Using about ¼ cup at a time, drop batter onto hot pan, swirling it to evenly coat the bottom. Cook 2 minutes, then flip and cook 1 minute more, and remove from pan. Repeat with remaining batter, making 8 crepes.
Spoon about ½ cup of the chicken mixture down the center of each crepe. Roll and place seam-side down in a single layer in prepared pan.
Sprinkle remaining cheese on top. Bake in preheated oven for 20-30 minutes or until bubbly and golden brown. Serve with shredded lettuce, chopped tomatoes, guacamole, or other toppings of your choice.
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