Crepas de pollo – chicken crêpes in poblano sauce

Ingredients for 4 portions

• 150 gPlain flour
• 380 mlMilk, for the batter
• 2Eggs
• 2 tbspButter, melted
• to tasteSalt
• 1 tbspButter, for the pan
• 500 gChicken breast
• ½Yellow onion, for the chicken
• 1 cloveGarlic
• 4Poblano peppers
• ½Yellow onion, chopped
• 200 gSweetcorn
• 1 tbspRapeseed oil
• 200 mlMexican crema
• 200 mlMilk, for the sauce
• 1 cubeChicken stock
• 150 gChihuahua cheese, grated

Method

1. Put the chicken in a saucepan with the onion, garlic and some salt, cover with water and bring to the boil.
2. Simmer the chicken for about 20 minutes, until cooked through.
3. Meanwhile, roast the poblanos directly over a gas flame or in a hot, dry frying pan, turning, until the skins are black all over. Put them in a plastic bag and close it.
4. Blend the flour with the milk, eggs, melted butter and a pinch of salt into a smooth batter. Leave it to stand while the chicken cooks.
5. Heat a frying pan of about 20 cm over a medium heat and brush with a little butter. Pour in about 3 tablespoons of batter and tilt the pan to coat the base. Cook for 1 minute, until the edge lifts, then flip and cook for 30 seconds more. Make about 12 crêpes and stack them.
6. Peel the poblanos and remove the seeds. Cut one into strips and blend the rest with the crema, milk and stock cube into a smooth sauce.
7. Lift out and shred the chicken. Fry the onion in the oil in a frying pan, add the sweetcorn and cook for 3 minutes. Stir in the chicken, poblano strips, a few spoonfuls of the sauce and some salt.
8. Heat the oven to 180 °C. Fill each crêpe with some of the chicken, roll up and lay them in a greased ovenproof dish. Pour over the rest of the sauce and scatter with the cheese.
9. Bake for 20 minutes, until the sauce is bubbling and the cheese is golden in places.

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