Best Corn Crepes With Chicken And Corn Recipes

CORN CREPES WITH CHICKEN AND CORN

Steps:

• 1. Prepare the corn crepes. Set aside on a plate. Prepare the tomatillo sauce. Set aside in a bowl. Prepare the shredded chicken. Set aside in a bowl. In a small skillet, melt the butter over medium heat. Add the corn and salt. Cook, stirring, until heated through, about 2 minutes. 2. Preheat oven to 375°. In an 11- × 7-inch ovenproof baking dish, spread about 3/4 cup of the tomatillo sauce on the bottom. Fill one crepe with about 1/4 cup of the chicken mixture. Roll into a cylinder and place seam side down in prepared baking dish. Repeat, filling and rolling remaining crepes, and place them side by side in the dish. Cover each of the filled rolled crepes with about 1/4 cup of tomatillo sauce. Bake until completely heated through, about 20 minutes. To serve, put 2 crepes on each of 4 plates. Reheat the corn and scatter the corn equally over each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

Steps:

• Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
• For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• Preheat oven to 350 degrees F.
• For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
• Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
• To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

BLUE CORN CREPE CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
• In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
• Beat Crepe ingredients with whisk until very well combined.
• Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
• One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
• Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.