Ingredient List
For the crepes:
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups whole milk
  • 1 tablespoon unsalted butter
For the chicken filling:
  • 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.

To make the crepes
  • 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.

  • Pin: Mexican Chicken Crepes

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