Crepas de Pollo

Description
Makes 16 to 18 crepes

Ingredients

 * Herbed Crepes:
 * 1 1/2 cups milk plus additional if needed for thinning
 * 3 eggs
 * 1 3/4 cups flour
 * 1 1/2 teaspoons salt
 * 2 1/2 tablespoons butter, melted
 * 1 tablespoon snipped fresh cilantro
 * 2 tablespoons snipped fresh chives
 * 2 tablespoons finely chopped canned green chilies
 * 1 tablespoon snipped fresh basil
 * 1 cup cooked rice, cooled
 * Mexican Chicken:
 * 1/4 cup vegetable oil, divided
 * 1 1/2 cups chopped onion
 * 1 small green bell pepper, diced
 * 1 tablespoon minced garlic
 * 3 cups diced chicken, cut into 1-inch cubes
 * 3 tablespoons chili powder
 * 1 teaspoon oregano
 * 1 teaspoon ground cumin
 * 1/2 teaspoon red pepper flakes
 * 2 1/2 cups chicken broth
 * 1 6-ounce can tomato paste
 * 1 teaspoon salt
 * 2 cups cooked rice
 * 1 cup sour cream for garnish
 * 1 diced avocado for garnish

Directions

 * 1) Cook green pepper and onions with tops in butter until tender.
 * 2) Stir in tomatoes, tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, thyme and bay leaf. Simmer gently for 20 minutes.
 * 3) Remove bay leaf.
 * 4) Arrange fish fillets in lightly buttered shallow baking pan.
 * 5) Season with salt and pepper. Spoon sauce over fillets.
 * 6) Bake at 375 degrees 15 minutes or until fish flakes easily with fork. Serve over beds of rice.
 * 7) Herbed Crepes: Combine milk, eggs, flour, salt and butter in blender or food processor.
 * 8) Blend until smooth. Stir in (do not blend) the herbs, chilies and rice and let rest 1/2 hour.
 * 9) Test batter for thickness. Thin with additional milk if necessary, batter should make a thin crepe.
 * 10) Heat 8-inch skillet and brush with vegetable oil.
 * 11) Pour 1/4 cup of well-stirred batter into pan.
 * 12) Tilt pan so batter covers bottom completely.
 * 13) Cook until golden brown on underside.
 * 14) Loosen edge, turn and cook until lightly brown on other side.
 * 15) Remove from pan, cool on wire rack; then stack, with a piece of wax paper between each crepe until ready for filling.
 * 16) Mexican Chicken:
 * 17) Cook onion, green pepper and garlic in 2 tablespoons oil until tender but not brown in Dutch oven or large skillet.
 * 18) emove vegetables. Add remaining 2 tablespoons oil and chicken to Dutch oven and saute 5 to 10 minutes.
 * 19) Return vegetables to Dutch oven. Add spices, stirring to coat chicken.
 * 20) Add chicken broth, tomato paste and salt. Stir to blend. Bring to a boil, reduce heat, cover and simmer 1 hour.
 * 21) When ready to assemble crepes, spoon 2 tablespoons rice and 2 tablespoons chicken mixture across center of each crepe.
 * 22) Overlap the two opposite sides over filling.
 * 23) Place crepe seam side down in greased shallow baking dish and repeat with remaining crepes.
 * 24) Cover baking dish with foil. Bake 15 to 20 minutes in preheated 350 degree oven or until heated thoroughly.
 * 25) To serve, top each crepe with dollop of sour cream and diced avocado. Makes 8 servings.