Make these chicken crepes for brunch; they are delicious and can be served with a green salad or refried beans. They are a very complete breakfast that you shouldn't miss.
Prepare the crepes according to the recipe on Kiwilimón and set aside.
Heat 2 tablespoons of oil and 1 tablespoon of butter, sauté onion and garlic until translucent, add mushrooms, chicken, and chilies, season with salt and pepper. Add cilantro and simmer until the liquid evaporates for 5 minutes. Let cool.
With this cooled mixture of chicken and mushrooms, fill the crepes by placing a bit in each crepe and rolling them up, arranging them in a greased baking dish.
To make the sauce:
Heat 2 tablespoons of oil over medium heat, add garlic and onion, stirring until translucent, add tomato puree and cook for 10 minutes, season with a little chicken bouillon powder, and if it becomes too thick, add a little water or broth.
To serve, drizzle the crepes with the sauce and sprinkle with cheese.
Bake at 200ºC for 15 to 20 minutes
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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