Chicken crepes in poblano cream
Ingredients:
• 3 poblano peppers
• 1 shredded chicken breast
• 1 ear of corn
• 1 cup of mushrooms
• 1 sprig of parsley
• 2 cups of light cream
• salt and pepper to taste
• 2 cups flour
• 1 cup of milk
• 1 egg
Preparation:
Poblano Cream:
- Char the peppers in a frying pan or the oven. Enclose in plastic bag for 10 min. Peel and seed.
- Blend peppers with parsley, cream, a fist of corn previously cooked, and salt (use a little bit of water if necessary so it isn’t too thick).
Filling:
- Cook the chicken breast with garlic and salt. Then shred it.
- Sauté garlic, onion, cilantro with a little oil. Add corn and mushrooms, and let cook.
- Add the chicken, season, and let it boil for 10 minutes.
Crepes:
- Mix or blend flour, eggs and milk until smooth. This preparation must be very liquid.
- Heat a non-stick skillet (there are some specially designed to prepare crepes).
- Pour 3 tablespoons of batter (as if making pancakes; but the crepes are very thin, almost transparent).
- Cook until bottom of crepe is golden (about 30 seconds) and turn it over.
- Fill the crepes with the chicken and pour poblano cream on top.
- Decorate with strips of pepper, corn kernels and cilantro.
