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Panqueques rellenos con pollo

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

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

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.
    flip crepe
  4. Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
    Stack of crepes
  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.
    Bechamel ready
  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.
    Crepes covered with white sauce
  11. Serve hot.
    Chicken Stuffed Crepes

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

Find it online: https://www.chileanfoodandgarden.com/chicken-stuffed-crepes/