Spicy chicken crepes

    1 hour

    Make these delicious baked chicken crepes with a creamy, slightly spicy filling of soured cream, jalapenos and spices. A deliciously different way to use up leftover roast chicken.

    13 people made this

    Serves: 8 

    • 240ml milk
    • 3 eggs
    • 2 tablespoons vegetable oil, divided
    • 3 tablespoons plain flour
    • 1/4 teaspoon salt
    • 325g grated Cheddar with chillies, divided
    • 200g diced cooked chicken
    • 240g soured cream
    • 2 spring onions, sliced
    • 1 small jalapeno pepper, chopped
    • 4 cloves garlic, chopped
    • 1 teaspoon chilli powder
    • 1 teaspoon ground cumin

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Beat milk, eggs and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
    3. Heat the remaining oil in a pan over medium heat. Pour in about a ladle of batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining crepe batter.
    4. Stir 3/4 of the grated cheese, chicken, soured cream, spring onions, jalapeno, garlic, chilli powder and cumin together in a bowl. Spoon some of the mixture onto the centre of each crepe. Roll and place, seam-side down, in a single layer in a shallow baking dish. Sprinkle remaining grated cheese on top.
    5. Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.

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