Mexican Chicken Crepes
These creamy Mexican chicken crepes are an extra tasty savory treat. They are a unique option for your next fiesta! Whether served as a festive appetizer or as the star of the main course, these crepes are sure to impress with their perfect balance of comfort and flair.
Servings 8 crepes
Baking Temp 350°F
Equipment
- 13x9 baking dish
- Nonstick cooking spray
- Large mixing bowl
- Medium mixing bowl
- 8-inch nonstick skillet
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- 1.5 cups whole milk
- 1 tablespoon unsalted butter
Instructions
Preparation
- Preheat oven to 350°F.
- Lightly grease a 13x9-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.