You see, I did my best for dinner with our American friends: crepes stuffed with spinach, the lucuma dessert and this recipe 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, is work, but we always had a good time, and I feel you get to know people better that way at least when compared to just going all together to eat at a restaurant.
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Chicken Stuffed 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
In the blender place the milk, eggs, flour, sugar, and salt, 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.
Remove the mixture from the refrigerator about 30 minutes before making the pancakes and beat with a whisk to mix, 30 seconds.
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.
Stack cooked pancakes on a plate and keep covered with a clean kitchen towel to keep warm.
Once cooked pancakes can be frozen, tightly wrapped in plastic, and then in foil for up to 2 months, thaw on the counter.
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
Crumble or chop the chicken into small cubes, mix with white sauce and corn in a large bowl, stir well and season to taste. Use 3 tablespoons of stuffing per crepe. Line them up in a dish that can go in the oven.
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
In a medium saucepan melt butter over medium heat, add the milk, water, salt, and cornstarch diluted. Cook over high heat stirring until it boils, lower the heat and simmer 2 minutes always stirring. Season with nutmeg, pepper, and salt to taste.
Pour over pancakes and bake for 20 minutes at 300F or 150C.