Crêpes Farcies à La Mexicaine

"From a French cooking site, a nice fusion dish which you can spice up if you like. Serve the crepes with sour cream, guacamole, salsa."
 
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photo by Susie D photo by Susie D
photo by Susie D
photo by Susie D photo by Susie D
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Trim the chicken of any sinew or fat and cut it into strips.
  • Chop the garlic and peppers and onion.
  • Preheat the oven to 350°F.
  • Saute the chicken over medium high heat in 2 tablespoons of oil for about three minutes.
  • Season with salt and pepper.
  • Add the onion, garlic and peppers and saute for another two minutes.
  • Place into a bowl with the corn, cilantro and crumbled cheese and combine.
  • Fill and roll the crepes, and place in a buttered baking dish.
  • Bake for ten minutes and then serve while hot.

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Reviews

  1. this was WONDERFUL. It looked so elegant but gave me the flavors of mexico. Made as directed but subbed monterey jack for the queso fresco
     
  2. Great recipe that you can even make ahead of time! I wrapped the crepes up and packed them in lunches with a sauce I made with butter, flour, milk, and taco seasoning.... and when it was time to serve I had the people I was serving to just nuke these in the microwave! Everyone gave rave reviews! Made for ZWT 3!
     
  3. I made this last night.I try to always have crêpes in the freezer.I admit I didn't put the cilantro(don't care for it). Lovely presentation and a wonderful taste.I made it for WT3.Thanks for sharing. Rita
     
  4. I selected this recipe to participate in the French Forum tutorial on crepes. This recipe was very nice. The recipe was a perfect blend of cheesy flavors. I had to sub a green bell pepper for the red, but followed the recipe otherwise. I served with sour cream & salsa. Thank you Kate for a wonderful experience with crepes.
     
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Tweaks

  1. this was WONDERFUL. It looked so elegant but gave me the flavors of mexico. Made as directed but subbed monterey jack for the queso fresco
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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