Elevate your dinner menu with these chicken stuffed crêpes topped with a creamy, mildly spicy poblano sauce. The dish offers the perfect balance of smoky poblano flavor, tender chicken, and melted cheddar cheese wrapped in light, delicate crêpes. Garnished with crema and cilantro, it’s a meal that looks as impressive as it tastes. You can also adapt the recipe for enchiladas or pasta to switch things up!
Ingredients for Chicken Stuffed Crêpes with Poblano Sauce
For the Crêpe Batter
- 3/4 cup whole milk (180 mL)
- 2 large free-run eggs
- 1 large free-run egg yolk
- 1/2 cup unbleached all-purpose flour (60 g)
- 3 tbsp melted unsalted butter, slightly cooled (40 g)
- 1/2 tsp ground Himalayan sea salt (2.5 g)
For the Poblano Sauce
- 2 large poblano peppers, charred, peeled, and diced
- 2 tbsp unsalted butter (30 g)
- 3/4 cup red onions, chopped (115 g)
- 1 1/4 cups heavy cream (35%) (300 mL)
- 2 1/2 cups cooked chicken, diced (450 g; substitute turkey if preferred)
- 1 can (12 oz / 340 g) corn kernels, drained
- 2 1/2 cups cheddar cheese, finely grated (250 g)
- 1/2 cup Mexican crema or light sour cream (120 mL)
- Fresh cilantro, chopped, for garnish
Instructions for Making Chicken Stuffed Crêpes with Poblano Sauce
Step 1: Prepare the Crêpe Batter
Combine all crêpe batter ingredients in a blender and blend until smooth.
Let the batter rest for 30 minutes to eliminate air bubbles and ensure a smooth texture.
Step 2: Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Grease a 13 x 9 x 2-inch (33 x 23 x 5 cm) glass baking dish with butter and set aside.
Step 3: Make the Poblano Sauce
In a large skillet over medium-high heat, melt the butter. Add the chopped red onions and sauté until translucent, about 4 minutes.
Stir in the diced poblano peppers and cook for 1 minute.
Add the heavy cream and bring to a gentle boil. Reduce the heat to medium and simmer for 6 minutes, or until the sauce has thickened enough to coat the back of a spoon.
Allow the mixture to cool slightly, then transfer it to a blender and blend until smooth. Season with black pepper to taste.
Return the sauce to the skillet and keep warm over low heat.
Step 4: Cook the Crêpes
Heat a 10-inch (25 cm) non-stick skillet over medium-high heat. Lightly brush the pan with oil or use cooking spray.
Pour about 1/4 cup (60 mL) of batter into the skillet, tilting the pan to spread the batter evenly. Cook for 30–45 seconds, or until the bottom is golden.
Flip the crêpe with a spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter.
Step 5: Assemble the Crêpes
Stuff each crêpe with 1/4 cup (60 g) of diced chicken and 1/4 cup (25 g) of grated cheddar cheese. Roll tightly and place the filled crêpes snugly into the prepared baking dish.
Cover the baking dish with foil and bake for 15 minutes, or until the cheese is melted and the crêpes are heated through.
Step 6: Serve
Arrange the baked crêpes on a serving platter. Pour the warm poblano sauce over the crêpes and garnish with corn kernels, a dollop of sour cream, and chopped cilantro.
Tips and Variations
- Substitute Sauce: Serve the poblano sauce over fettuccine for a creamy pasta dish.
- Enchilada Casserole: Layer the poblano sauce, tortillas, diced chicken, and queso fresco in a baking dish. Repeat the layers and top with more queso fresco before baking.
- Adjust Spice Level: If you prefer a milder dish, replace the poblano peppers with roasted bell peppers.
This recipe for chicken stuffed crêpes with poblano sauce is an elegant and flavorful way to spice up your dinner menu. Whether served as a comforting family meal or an impressive dish for guests, it’s sure to be a hit!
