Chicken Crepes with Tomato Sauce

Name: Chicken Crepes with Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups milk, for the crepes; 1 cup flour, for the crepes; 1/4 cups butter, melted, for 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 soup, for the sauce; 6 tomatoes; 1 tablespoon oil; 1 branch thyme; 1 leave bay (laurel); 1 pinch salt and pepper; 1 tablespoon oil, for the filling; 1 clove garlic, Finely chopped, for filling; 1/2 cups onion, finely chopped, for filling; 1/4 cups cured ham, Finely chopped, for filling; 1/4 cups chicken, cooked and shredded, for filling; 1 pinch salt and pepper; 1/2 cups goat cheese, fallen apart

15 mins

30 mins

Low

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Yamilette González

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Delicious salty crepes with tomato sauce, stuffed with chicken and cooked serrano ham, decorated with a touch of goat cheese. These different and delicious crepes you will love.

Learn more about Yamilette González

Ingredients

6 portions

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Preparation

In a bowl mix all the ingredients of the crepes until you form a homogeneous mixture.

Heat a pan over medium heat, prepare the crepes without burning. Chill and reserve.

Blend the ingredients of the sauce, reserve a little sauce for the filling.

Heat a pan over medium heat with the oil, add the sauce, add the thyme and laurel, cook the sauce until it reaches boiling point, lower the heat and reduce it by half. Season to your liking, reserve the sauce.

Heat a pan over medium heat with the oil, add the garlic and onion. Add the serrano ham, the chicken and the sauce you reserved, cook 5 minutes. Season and reserve.

Fill the crepes and place in a mold or plate, sauté and sprinkle with goat cheese and add serrano ham. Serve and enjoy.