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.
2 people made this
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
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:35min › Cook:25min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Beat milk, eggs and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
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.
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.
Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.