Chicken Crepes with Tomato Sauce

Name: Chicken Crepes with Tomato Sauce
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups cow's milk, for the crepes; 1 cup flour, for the crepes; 1/4 cups butter, melted, for the crepes; 2 eggs, for the crepes; 1 pinch salt and pepper, for the crepes; 2 cloves garlic, for the sauce; 1/4 onions, for the sauce; 1/2 cups chicken broth, for the sauce; 6 tomatoes; 1 tablespoon vegetable oil; 1 sprig thyme; 1 leaf bay; 1 pinch salt and pepper; 1 tablespoon vegetable oil, for the filling; 1 clove garlic, finely chopped, for the filling; 1/2 cups onion, finely chopped, for the filling; 1/4 cups serrano ham, finely chopped, for the filling; 1/4 cups chicken, cooked and shredded, for the filling; 1 pinch salt and pepper; 1/2 cups goat cheese, crumbled

Yamilette González

Delicious savory crepes with tomato sauce, filled with chicken and cooked serrano ham, decorated with a touch of goat cheese. You will love these different and delicious crepes.

Reviewed by Editorial Team of Kiwilimón

Published: 05-06-2017

Preparation

15 mins

30 mins

Low

In a bowl, mix all the crepe ingredients until you form a homogeneous mixture. Heat a skillet over medium heat, make the crepes without burning them. Cool and set aside. Blend the sauce ingredients, reserve a little sauce for the filling. Heat a skillet over medium heat with the oil, add the sauce, add the thyme and bay leaf, cook the sauce until it comes to a boil, lower the heat and reduce by half. Season to taste, set the sauce aside. Heat a skillet over medium heat with the oil, add the garlic and onion. Add the serrano ham, chicken, and the sauce you reserved, cook for 5 minutes. Season and set aside. Fill the crepes and place them in a mold or plate, sauce them and sprinkle with goat cheese and add serrano ham. Serve and enjoy.