Panqueques rellenos con pollo Chicken Stuffed Crepes

Versión en español

I did my best for dinner with our American friends: crepes stuffed with spinach, the lucuma dessert, and this recipe for Chicken stuffed crepes for today. In 2 weeks, we will have more “gringos” guests; these are friends of my husband and foodies. I’m already planning the menu.

One of the things I want to do this year is to invite people to dinner at least once a month. It is work, but we always have a good time, and I feel you get to know people better that way, at least when compared to just going together to eat at a restaurant.

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Panqueques rellenos con pollo Chicken Stuffed Crepes

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A great main dish.

• Total Time: 1 hour 30 minutes
• Yield: 8 crepes

Ingredients

Units USM

for crepes,

• 3/4 (180 ml.) cup whole milk
• 2 tablespoons butter, melted
• 3 eggs
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 3/4 cup (110 grams) all-purpose flour

For the filling,

• 425 grams of cooked chicken breast or baked
• half the white sauce recipe
• 1 cup cooked corn kernels
• nutmeg, salt, and pepper

For the white sauce,

• 3 tablespoons butter
• 1 cup milk
• 1 cup vegetable broth or water or milk
• 2 tablespoons cornstarch diluted in 1/4 cup cold water
• 1 teaspoon salt
• nutmeg and pepper

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Instructions

1. Make the crepes: In the blender, place the milk, eggs, flour, sugar, and salt, and blend for a few seconds until everything is mixed. Add the melted butter and blend until smooth. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
2. Remove the mixture from the refrigerator for about 30 minutes before making the crepes, and beat with a whisk to mix for 30 seconds.
3. Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until hot. Add 1/4 cup or 60 ml or half a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds until the edges begin to brown slightly, lifted with the help of a spatula to turn the crepe and cook another 45 seconds.
   
4. Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
   
5. Make the white sauce: In a medium saucepan, melt butter over medium heat, and add the milk, water, salt, and cornstarch diluted in cold water.
6. Cook over high heat, stirring until it boils. Lower the heat and simmer for 2 minutes, constantly stirring.
7. Season with nutmeg, pepper, and salt to taste.
   
8. Make the filling: Crumble or chop the chicken into small cubes, mix with half the white sauce and corn in a large bowl, stir well, and season to taste.
9. Use three tablespoons of stuffing per crepe. Line them up in a dish that can go in the oven.
10. Pour the remainder of the white sauce over the crepes and bake for 20 minutes at 300F or 150C.
    
11. Serve hot.
    

Notes

Once cooked, crepes can be frozen, tightly wrapped in plastic, and then in foil for up to 2 months, thaw on the counter.

• Author: Pilar Hernandez
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Poultry
• Method: Stove/Oven
• Cuisine: Chilean