Crepas de Pollo

Crepas de Pollo Recipe | A Mexican Dish with Bold Flavors

Region / culture: Mexico | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 8

Introduction

Crepas de Pollo is a delicious Mexican dish that combines savory herbed crêpes with a flavorful chicken filling. This dish is perfect for a special dinner or a festive gathering with friends and family.

History

The origins of Crepas de Pollo can be traced back to traditional Mexican cuisine, where crepes are filled with a variety of ingredients such as chicken, vegetables, and spices. This dish has evolved over time to become a popular and beloved recipe in Mexican households.

Ingredients

Herbed crêpes

1.5 cup milk plus additional if needed for thinning
3 eggs
1.75 cup flour
1.5 tsp salt
2.5 tbsp butter, melted
1 tbsp snipped fresh cilantro
2 tbsp snipped fresh chives
2 tbsp finely chopped canned green chilis
1 tbsp snipped fresh basil
1 cup cooked rice, cooled

Mexican chicken

0.25 cup vegetable oil, divided
1.5 cup chopped onion
1 small green bell pepper, diced
1 tbsp minced garlic
3 cup diced chicken, cut into 1 inch cubes
3 tbsp chili powder
1 tsp oregano
1 tsp ground cumin
0.5 tsp red pepper flakes
2.5 cup chicken broth
1 x 6 oz (170 g) can tomato paste
1 tsp salt
2 cup cooked rice
1 cup sour cream for garnish
1 diced avocado for garnish

How to prepare

Herbed crêpes

Combine milk, eggs, flour, salt, and butter in a blender or food processor.
Blend until smooth. Stir in (do not blend) the herbs, chilies, and rice and let it rest for 0.5 hour.
Test the batter for thickness. Thin it with additional milk if necessary; the batter should make a thin crepe.
Heat an 8-inch skillet and brush it with vegetable oil.
Pour 0.25 cup of well-stirred batter into the pan.
Tilt the pan so that the batter covers the bottom completely.
Cook until golden brown on the underside.
Loosen the edge, turn, and cook until lightly brown on the other side.
Remove from the pan, cool on a wire rack, and then stack them with a piece of wax paper between each crepe until ready for filling.

Mexican chicken

Cook the onion, green pepper, and garlic in 2 tbsp oil until tender but not brown in a Dutch oven or large skillet.
Remove the vegetables. Add the remaining 2 tbsp oil and chicken to the Dutch oven and sauté for 5 to 10 minutes.
Return the vegetables to the Dutch oven. Add the spices, stirring to coat the chicken.
Add the chicken broth, tomato paste, and salt. Stir to blend. Bring to a boil, reduce the heat, cover, and simmer for 1 hour.
When ready to assemble the crêpes, spoon 2 tbsp rice and 2 tbsp chicken mixture across the center of each crêpe.
Overlap the two opposite sides over the filling.
Place the crepe seam side down in a greased shallow baking dish and repeat with the remaining crepes.
Cover the baking dish with foil. Bake for 15 to 20 minutes in a preheated 350°F (177°C) oven or until heated thoroughly.
To serve, top each crepe with a dollop of sour cream and diced avocado. Makes 8 servings.

Variations

Substitute the chicken filling with beef or shrimp for a different flavor.
Add diced tomatoes or black beans to the chicken filling for extra texture and flavor.
Top the crepes with shredded cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to blend the batter for the herbed crêpes until smooth to ensure a light and fluffy texture.

- Adjust the thickness of the batter with additional milk as needed to achieve the perfect consistency for crepes.

- When assembling the crepes, be generous with the chicken filling to create a hearty and satisfying dish.

- Garnish the crepes with sour cream and diced avocado for a creamy and fresh finish.

Serving Suggestions

Serve Crepas de Pollo with a side of Mexican rice and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Blend the batter for the herbed crêpes until smooth.

- Sauté the chicken and vegetables until tender and flavorful.

- Bake the assembled crepes in the oven until heated through.

Ingredient Substitutions

Use whole wheat flour for a healthier alternative.

- Substitute Greek yogurt for sour cream for a lighter topping.

- Use quinoa or cauliflower rice instead of traditional rice for a low-carb option.

Make Ahead Tips

Prepare the herbed crêpes and chicken filling ahead of time and assemble the crepes just before baking for a convenient make-ahead meal.

Presentation Ideas

Arrange the Crepas de Pollo on a platter and garnish with fresh herbs and a drizzle of salsa for a colorful and appetizing presentation.

Pairing Recommendations

Serve Crepas de Pollo with a refreshing agua fresca or a classic margarita for a festive and flavorful meal.

Storage and Reheating Instructions

Store any leftover Crepas de Pollo in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Crepas de Pollo contains approximately 350 calories.

Carbohydrates

Each serving of Crepas de Pollo contains approximately 35 grams of carbohydrates.

Fats

Each serving of Crepas de Pollo contains approximately 15 grams of fats.

Proteins

Each serving of Crepas de Pollo contains approximately 20 grams of proteins.

Vitamins and minerals

Crepas de Pollo is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (milk, butter, sour cream) and eggs.

Summary

Crepas de Pollo is a balanced dish that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Crepas de Pollo is a delicious and satisfying Mexican dish that combines savory herbed crêpes with a flavorful chicken filling. With a balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals, this dish is a perfect choice for a special dinner or gathering. Enjoy the rich flavors and textures of Crepas de Pollo with your loved ones today!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Crepas de Pollo. It was a warm summer day, and I had been invited to a friend's house for dinner. As soon as I walked in, I was greeted by the mouth-watering aroma of chicken, cheese, and spices wafting from the kitchen. My friend's mother was busy at the stove, flipping delicate crepes filled with a savory chicken mixture.

I had never seen anything quite like it before. The crepes were light and fluffy, with a golden-brown color that hinted at their delicious flavor. I knew I had to learn how to make them myself.

After dinner, I asked my friend's mother for the recipe. She smiled warmly and told me that it was a family recipe that had been passed down for generations. She graciously agreed to teach me how to make the crepes the following weekend.

I arrived at her house early Saturday morning, ready to start cooking. She had all the ingredients laid out on the counter, and we began by making the crepe batter. She showed me how to whisk together flour, eggs, milk, and a pinch of salt until the batter was smooth and creamy.

Next, we moved on to the filling. We sautéed chicken, onions, bell peppers, and garlic in a skillet until they were tender and fragrant. Then, we added a mixture of herbs and spices, including cumin, paprika, and oregano, to give the filling a rich and complex flavor.

Once the filling was ready, we began assembling the crepes. My friend's mother showed me how to spoon a generous portion of the chicken mixture onto each crepe and roll it up tightly. We placed the crepes in a baking dish, drizzled them with a creamy cheese sauce, and popped them in the oven to bake.

As the crepes baked, the kitchen filled with the tantalizing scent of melted cheese and spices. I could hardly wait to taste the finished dish.

When the crepes emerged from the oven, they were a golden brown and bubbling with cheese. My friend's mother cut them into generous portions and served them on a platter with a side of fresh salsa and avocado slices. The first bite was pure heaven. The crepes were tender and flavorful, with a perfect balance of savory chicken and creamy cheese. I couldn't believe I had made something so delicious.

From that day on, Crepas de Pollo became a staple in my cooking repertoire. I made them for family gatherings, dinner parties, and even just for myself when I was craving something comforting and delicious. Each time I made them, I thought of my friend's mother and the kindness she had shown me in sharing her family recipe.

Over the years, I have added my own twists and variations to the recipe, experimenting with different fillings and sauces. But no matter how many times I make Crepas de Pollo, they always bring back that sense of amazement and wonder I felt the first time I saw them being cooked.

Now, as I pass this recipe down to my own family and friends, I hope they will experience the same joy and satisfaction that I have found in creating this delicious dish. Cooking is a wonderful way to connect with others, to share traditions and memories, and to create something beautiful and delicious out of simple ingredients. And for me, Crepas de Pollo will always hold a special place in my heart as a reminder of the magic of cooking and the joy of sharing food with those we love.