Mexican Crepes with Chicken and Creamy Chili Sauce Recipe
Delicate crepes filled with juicy chicken, corn, and cheese, baked in a mildly spicy, creamy chili sauce. In Mexico, similar dishes often appear at home gatherings because you can prepare them in advance and simply bake before serving. The flavor is reminiscent of a cross between croquettes and enchiladas, but with soft crepe batter instead of tortillas.
A comforting fusion of Polish-style crepes and Mexican-inspired flavors: juicy spiced chicken, sweet corn, and melted cheese wrapped in soft crepes and baked in a creamy chili sauce. It is ideal for feeding a crowd, can be prepared in advance, and offers a milder, family-friendly take on enchiladas.
Chef's tips
Do not overfill the crepes so they roll easily and do not crack while baking. If the batter seems too thick, add a little more milk so the crepes stay thin and delicate. Adjust the heat level by leaving in or removing the chili seeds, or by using a milder or hotter chili variety. Grate the cheese finely so it melts evenly into the filling and on top.
How to serve
Serve hot, straight from the oven, with fresh coriander on top and lime wedges on the side. Add a crisp green salad with tomatoes, red onion, and a simple vinaigrette. For a heartier meal, accompany with rice or baked potatoes. A mild salsa or a spoonful of natural yogurt or sour cream also works well on the side.
Ingredients
- chicken breast - 400 g
- corn canned, drained - 150 g
- yellow cheese grated, good melting cheese - 150 g
- onion - 1 piece
- garlic finely chopped - 3 cloves
- cream 30% or 36% fat - 200 ml
- chicken stock - 150 ml
- chili pepper fresh - 1 piece
- ground cumin - 0.5 teaspoons
- wheat flour - 150 g
- milk - 300 ml
- eggs - 2 piece
- vegetable oil - 3 tablespoons
- coriander fresh, chopped - 2 tablespoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Prepare the crepe batter: in a bowl, mix the flour, milk, eggs, a pinch of salt, and 1 tablespoon of oil. Blend or whisk vigorously until the batter is smooth and lump-free. Set aside for 10 minutes.
- Cut the chicken into small cubes. Peel the onion and finely dice it, finely chop the garlic. Halve the chili, remove the seeds (for a milder version) and chop.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the chicken, season with salt and pepper, and fry for 6–8 minutes, until the meat is fully cooked through and lightly browned.
- Add the onion and fry for another 3–4 minutes, until softened. Add the garlic and chili and fry for 1 more minute.
- Stir in the cumin, add the drained corn, mix and fry for 2 minutes. Remove the pan from the heat, stir in half of the grated cheese and half of the chopped coriander. Set the filling aside.
- Heat a thin layer of oil in a second pan. Pour in portions of the crepe batter and fry thin crepes for 1–2 minutes on each side, until lightly golden. You should get about 8 crepes.
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish.
- Place a portion of the filling on each crepe, roll it up, and arrange the rolls side by side in the dish.
- Pour the cream and stock into a small saucepan, add a pinch of salt and pepper. Heat over low heat for 3–4 minutes, until the sauce is hot but not vigorously boiling.
- Pour the sauce over the crepes and sprinkle with the remaining cheese.
- Place the dish in the oven and bake for 15–18 minutes, until the cheese is melted and lightly browned around the edges.
- After removing from the oven, let stand for 5 minutes, then sprinkle with the remaining coriander and serve.
Storage
Naleśniki przechowuj w lodówce w naczyniu przykrytym folią. Podgrzewaj w piekarniku pod przykryciem lub w mikrofalówce. Do mrożenia najlepiej zawinąć pojedyncze naleśniki bez sosu i polać sosem dopiero po rozmrożeniu i podgrzaniu.
