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
Cook green pepper and onions with tops in butter until tender. Stir in tomatoes, tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, thyme and bay leaf. Simmer gently for 20 minutes. Remove bay leaf.

Arrange fish fillets in lightly buttered shallow baking pan. Season with salt and pepper. Spoon sauce over fillets. Bake at 375 degrees 15 minutes or until fish flakes easily with fork. Serve over beds of rice.

Herbed Crepes: Combine milk, eggs, flour, salt and butter in blender or food processor. Blend until smooth. Stir in (do not blend) the herbs, chilies and rice and let rest 1/2 hour. Test batter for thickness. Thin with additional milk if necessary, batter should make a thin crepe.

Heat 8-inch skillet and brush with vegetable oil. Pour 1/4 cup of well-stirred batter into pan. Tilt pan so batter covers bottom completely. Cook until golden brown on underside. Loosen edge, turn and cook until lightly brown on other side. Remove from pan, cool on wire rack; then stack, with a piece of wax paper between each crepe until ready for filling.

Mexican Chicken: Cook onion, green pepper and garlic in 2 tablespoons oil until tender but not brown in Dutch oven or large skillet. Remove vegetables. Add remaining 2 tablespoons oil and chicken to Dutch oven and saute 5 to 10 minutes. Return vegetables to Dutch oven. Add spices, stirring to coat chicken. Add chicken broth, tomato paste and salt. Stir to blend. Bring to a boil, reduce heat, cover and simmer 1 hour.

When ready to assemble crepes, spoon 2 tablespoons rice and 2 tablespoons chicken mixture across center of each crepe. Overlap the two opposite sides over filling. Place crepe seam side down in greased shallow baking dish and repeat with remaining crepes. Cover baking dish with foil. Bake 15 to 20 minutes in preheated 350 degree oven or until heated thoroughly. To serve, top each crepe with dollop of sour cream and diced avocado. Makes 8 servings.