chicken stuffed crêpes with poblano sauce

How To Make chicken stuffed crêpes with poblano sauce

• Step 1
  To make the crêpe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• Step 2
  Preheat oven to 350ºF and grease a 13 x 9 x 2” glass baking dish with butter; set aside.
• Step 3
  To make the poblano sauce: In a large skillet over medium-high heat, melt butter. Add onions and cook until translucent, about 4 minutes. Add poblano peppers and cook for 1 minute. Add heavy cream and bring to a boil. Reduce heat to medium and simmer until reduced and cream coats back of spoon, about 6 minutes. Cool mixture slightly before transferring to blender and process until smooth; season poblano sauce with pepper. Return sauce to the same skillet and keep warm over low heat until ready to serve.
• Step 4
  Heat a 10” diameter non-stick skillet over medium-high heat. Brush the pan with oil (or cooking spray). Add scant ¼ cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 - 45 seconds until golden on the bottom, adjusting heat as necessary, to prevent burning. Using a spatula, turn the crêpe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• Step 5
  Stuff each crêpe with ¼ cup chicken and ¼ cup grated cheese. Transfer to prepared baking dish, fitting them snugly into dish. Cover baking dish with foil and bake until cheese melts, about 15 minutes.
• Step 6
  To serve, arrange crêpes on a platter and pour the sauce on top. Garnish with corn kernels, sour cream and chopped cilantro.
• Step 7
  Notes: The sauce can be served over fettuccini instead of crêpes. For an enchilada casserole version; layered sauce in a baking dish, then tortilla, diced chicken, queso fresco (cheese) and repeated layers. Top with more queso fresco.
• Step 8
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=GyQy2LHTpPU
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