Creamy Chipotle Chicken Crêpes
Homemade crêpes are filled with a creamy sauce and chicken for a rich main dish.
- 1 cup all-purpose flour
- 2/3 cup water
- 1/2 cup milk
- 3 eggs
- 2 tbsp plus 1 tsp butter, melted, divided
- 1 tsp salt, divided
- 2 chipotle peppers in adobo sauce
- 1 can (7.6 oz) media crema
- 3 cups shredded cooked chicken breasts
- 1 cup (4 oz) shredded Chihuahua cheese
- 1 small onion, finely chopped
- 1/4 cup chopped fresh cilantro
- Additional chopped fresh cilantro (optional)
Preheat oven to 450°F. In Stainless (4-qt.) Mixing Bowl, combine flour, water, milk, eggs, 2 tbsp of the butter and 1/2 tsp of the salt. Whisk until smooth and press through (5-in.) Strainer. Brush Executive (8-in.) Sauté Pan (do not use stainless) with remaining butter; heat over medium heat 2 minutes. Pour 3 tbsp of the batter into pan, immediately tilting and swirling pan to cover entire bottom. Cook 20-30 seconds or until crêpe starts to bubble and edges start to brown. Loosen edges and turn over; cook 5-10 seconds. Remove from pan to Parchment Paper; repeat for a total of 12 crêpes.
For sauce, place peppers, crema and remaining salt into blender; blend until smooth. For filling, combine chicken, cheese, onion, cilantro and half of the sauce in Classic Batter Bowl; mix well. Microwave on HIGH 2-3 minutes or until hot, stirring halfway through.
Fill each crêpe with filling; roll up and place seam side down onto Large Sheet Pan. Cover with foil; bake 8-10 minutes or until hot. Transfer crêpes to serving platter; top with remaining sauce and additional chopped cilantro, if desired.
- 6 servings
Nutrients per serving:
Calories 430, Total Fat 26 g, Saturated Fat 15 g, Cholesterol 215 mg, Carbohydrate 20 g, Protein 28 g, Sodium 680 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 vegetable, 3 medium-fat meat, 2 fat (1 carb)
Use the Easy Read Mini Measuring Cup to measure 3 tbsp of batter.