mexican chicken crepes
This recipe was adapted from one I found online that called for tortillas, but I decided to try it with hand made crepes and we all liked it. So I thought I'd share it here.
prep time
40 Min
cook time
20 Min
method
Bake
yield
5 serving(s)
Ingredients
- CREPES
- 1 cup pancake mix
- 1 cup milk
- 1 1/2 cups water
- 1 large egg
- FILLING
- 1 package cream cheese, room temperature
- 1 cup salsa, chunky (hot or mild, your choice)
- 1 can pinto beans
- 1 cup leftover chicken, shredded
- TOPPING
- 2 cups cheese, shredded (your favorite)
How To Make mexican chicken crepes
-
Step 1Mix all crepes ingredients together with a wire whisk or electric beater till smooth. Heat a nonstick frying pan on medium low heat. Pour about 1/3 cup batter and spread it around to make a thin pancake (i.e. crepe). -
Step 2When the top is dry and the edge starts to come away from the pan (about 2 - 3 minutes), you turn it over. Cook the other side for about 2 minutes, remove it to a plate. Do the same again till all the batter is gone, makes about 10 crepes.
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Step 3In a bowl mix all filling ingredients till very well blended. Lay a crepe on a plate, place 2 - 3 tbs. filling in the middle and roll the crepe up.
-
Step 4Line the crepes in a rectangular oven pan seam side down. Spread the shredded cheese all over the top. Cover with a sheet of aluminium foil sprayed with cooking spray.
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Step 5Bake at 350 degrees till heated through and cheese is melted, about 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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