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.
Provided by Hanan Hussein
Categories Chicken
Time 1h
Number Of Ingredients 12
Steps:
- 1. Mix 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).
- 2. When 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.
- 3. In 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.
- 4. Line 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.
- 5. Bake at 350 degrees till heated through and cheese is melted, about 20 minutes.
MEXICAN CHICKEN CREPES
So good and so easy! I got this from my SIL, and even though it is more like chicken enchiladas, this is the name that came with it. Cook time does not include cooking and shredding chicken.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 40m
Yield 8 crepes
Number Of Ingredients 12
Steps:
- Combine all indregients except tortillas and chicken.
- Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
- Then pour the rest of sauce over filled tortillas.
- Bake for 25-30 minutes at 350, or until bubly and hot.
- Garnish with more grated cheese, olives, and tomatoes.
Nutrition Facts : Calories 763.9, Fat 52, SaturatedFat 24.1, Cholesterol 146.6, Sodium 1990.3, Carbohydrate 35.1, Fiber 1.9, Sugar 5, Protein 39.5
CHICKEN CREPE RIVIERA
We have a lovely restaurant nearby and my first-ever order was their chicken crêpe riviera. This is my version. The restaurant version doesn't have portobellos but I find they're a lovely addition and I love how easy it is to customize the flavors!
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
- Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
- Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
- Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
- Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
- Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
- Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
- Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
- Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 17.4 g, Cholesterol 184.4 mg, Fat 31.6 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 12.3 g, Sodium 250.8 mg, Sugar 4.4 g
CHEAP AND EASY MEXICAN CREPES
This is an easy delicious dinner I invented which all my four kids love (very rare to find something they will all eat!) It's cheap to make and tastes good too.
Provided by Sally in Sydney
Categories Beans
Time 35m
Yield 7 crepes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Crepes.
- Combine all ingredients together and beat til smooth with a whisk. Mixture should be runny.
- Heat a greased frypan on stove.
- Pour 2 or 3 tbsps mixture into pan and tip pan til a medium sized circle is covered with mixture. (makes a crepe about 20cm or 8inches across).
- Filling.
- Brown mince in saucepan.
- Add seasoning to taste.
- Add baked beans.
- Assembly.
- Place about 2 tblsps meat mixture across middle of crepe.
- Roll up and place in lasagna dish.
- Sprinkle with grated cheese.
- Brown under griller.
- Serve with salad or veges.
Nutrition Facts : Calories 718.8, Fat 42, SaturatedFat 18, Cholesterol 179.1, Sodium 651, Carbohydrate 46.2, Fiber 4.9, Sugar 9.3, Protein 39.9
MEXICAN CHICKEN CREPES: MESA CREPES
Number Of Ingredients 14
Steps:
- 1. Make crepes. Stir together sour cream, spices, chiles, 1 1/2 cups Jack cheese, chicken and onions. 2. Spoon 1/2 cup mix down center of crepe. 3. Roll and place seam down, single layer in a shallow 3 quart baking dish. (Can cover, chill and make a day ahead). 4. Bake, covered at 350 degrees for 20-30 minutes. 5. Remove cover, sprinkle with remaining cheese. Return to oven until cheese melts 3-5 minutes. 6. Serve with shredded lettuce, chopped tomatoes and Guacamole. Crepes: 1. Beat together eggs, milk and oil. Add Masa Harina, flour and salt. Beat until smooth. 2. Pour about 1/4 cup batter onto hot greased crepe pan. 3. Cook 1 side until brown, turn and brown other side. Remove and cool.
Nutrition Facts : Nutritional Facts Serves
CREPES WITH MEXICAN FILLING
Number Of Ingredients 14
Steps:
- 1. Crumble meat into skillet. Brown over medium heat. Pour off excess fat. Blend in taco seasoning mix. Cool. 2. Prepare the crepes. Divide meat filling into center of each crepe and roll up. Place filled crepes in lightly oiled baking dish. Sprinkle with 1/4 cup of the cheddar cheese. 3. Bake at 375 degrees for 15 to 20 minutes or until heated through and cheese is melted. 4. Top with sour cream and remaining cheese. Sprinkle with the chopped avocado. Garnish with tomato slices. Good served with: Tossed green salad. Recipe may be halved or doubled. Crepes: 1. Combine all-purpose flour and salt. 2. Pour 1 cup each milk and water into blender container. Add 4 eggs. Blend. 3. Add the flour mixture and 4 tablespoons melted butter. Blend for about 1 minute. 4. Cover and refrigerate at least 1 hour. Use lightly oiled crepe pan to make 12 crepes. TIPS: The crepes are easier to roll if made ahead of time and refrigerated for about 2 hours. Freeze leftover crepes.
Nutrition Facts : Nutritional Facts Serves
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