Chicken Stuffed Crêpes with Poblano Sauce

Francine Lizotte


This is an amazing crêpe recipe to try! It has some zip to it but you can always tone it down with crema (sour cream). Great change to your dinner menu...


☆☆☆☆☆ 0 votes

4 servings
30 Min
45 Min
Stove Top



  • 3/4 c
    whole milk
  • 2 large
    free-run eggs
  • 1 large
    free-run egg yolk
  • 1/2 c
    unbleached all-purpose flour
  • 3 Tbsp
    melted unsalted butter, slightly cooled
  • 1/2 tsp
    ground himalayan sea salt

  • 2 large
    poblano peppers, charred, peeled and diced
  • 2 Tbsp
    unsalted butter
  • 3/4 c
    red onions, chopped
  • 1 1/4 c
    35% heavy cream
  • 2 1/2 c
    cooked chicken, diced (substitute turkey)
  • 1 can(s)
    (12 oz.) corn kernels, drained
  • 2 1/2 c
    cheddar cheese, finely grated
  • 1/2 c
    mexican crema or light sour cream
  • ·
    fresh cilantro chopped, for garnish

How to Make Chicken Stuffed Crêpes with Poblano Sauce


  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.
  2. Preheat oven to 350ºF and grease a 13 x 9 x 2” glass baking dish with butter; set aside.
  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.
  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.
  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.
  6. To serve, arrange crêpes on a platter and pour the sauce on top. Garnish with corn kernels, sour cream and chopped cilantro.
  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.
  8. To view this recipe on YouTube, click on this link >>>>

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