Chicken Crepes with Jalapeño Cheese

Last night I was busy making dinner when Eric got a phone call from my mom. All I heard was, He’s out there right now? By the playground? Okay I’ll go right now.

I looked at him curiously as he put his shoes on. So what’s the deal?

You left your cell phone out by the playground. A landscaper just found it and called your mom. He’s waiting for me to come get it.

The sad part is that I didn’t even realize it was missing. I need to keep this in mind for every time I am tempted to upgrade to a smart phone. A mere stupid phone is apparently more than I can handle.

I grew up eating these amazing, amazing Chicken Crepes. They may not look like much, but they are absolutely to-die-for. See how I have two sides of vegetables? Lots of veggies will help you feel less guilty when eating these crepes. Between the cheese and the cream, this casserole is not exactly what you want to eat on a diet. But oh man. They are so worth it. Maybe skip dessert after eating these babies :)

Chicken Crepes with Jalapeño Cheese


Source: my mom Janice

Crepes

3 eggs
1 1/2 cups milk
1 1/2 cups flour
3 tablespoons melted butter

Beat all ingredients well, using a stand mixer or hand mixer. Generously coat a large nonstick frying pan with cooking spray and set heat to medium. Pour 1/3 cup batter into the pan, lifting the pan to swirl batter all over the bottom; make it very thin. Do this quickly because it sets fast. Cook about 1 minute (keep an eye on it) until light brown; flip gently with a spatula and cook another 15-30 seconds. Remove to a plate, then repeat until batter is gone. Put squares of wax paper in between the finished crepes so that they don’t stick together.

Filling

2 cups cooked chicken, chopped and seasoned to taste (salt, pepper, garlic, onion, etc.)
16 ounces jalapeño pepper jack cheese*, grated
2 1/2 cups cream or half & half

Put a small amount of chicken, 1 tablespoon of cheese, and 1 teaspoon of cream on each crepe. Roll up and place seam side down in a greased 9×13 inch dish. When you have finished rolling the crepes, sprinkle with the remaining cheese and pour the remaining cream evenly over the crepes. Bake, covered, at 350 for 15 minutes. Uncover and bake for another 15 minutes. If at this point my cheese is not crusty on top, I broil it for about a minute. I’m a crusty cheese lover.

Makes about 6 servings.

*The original recipe calls for 8 ounces of Monterey Jack cheese and 8 ounces of pepper jack. The less pepper jack you use, the less spicy it will be.

Comments

comments

   

Comments

  1. says

    Bahahaha Karen. Mom never once made these! She did, however, use tortillas instead of crepes while trying to pass them off as crepes…

  2. janice says

    oh, nate, you poor confused child…of course i used to make them with real crepes. then i discovered you could cheat and use tortillas and my children would still wolf them down – so i cheated. often. the crepes are much better, unless you’re trying to feed a horde of teenagers quickly!

  3. Wendy Hinckley says

    I’m going to back Janice & Karen up on this…your mom totally made these. Now a staple in my house along with peanut butter, butterscotch, & wheaty’s treats. Siblings call me all the time for Janice’s recipes.

  4. says

    Making these tonight to feed to a friend of Brian’s who happens to be a pregnant woman in her first trimester. Is this a bad idea? Will the spiciness be too much if I use only pepper jack cheese? I am planning two vegetable sides to neutralize the incredible decadence…

    • says

      Go for it. You can never predict the cravings of a pregnant woman anyway. During her last pregnancy, all my sister Nikki would eat was chips and salsa, so maybe spice is a good thing!

    • says

      Ok – not a bad idea at all. A GREAT idea. She loved them, so apparently not too spicy at all. Brian adored them, and usually this much cream would turn him off. I served it with grilled zucchini and sautéed baby portabellas, as well as a big fruit salad (strawberries, pineapple, and Asian pears). Oh, and your s’mores bars. Basically they were amazing. Thanks Janice – you clearly have come a long, long way from your enchilada loaf origins. ;-)
      We will be adding this to our regular rotation!

  5. says

    I make these and Wheaties Treats too. Wendy has shared her Janice recipes over the years. I remember eating these at your house but I’m pretty sure it was with tortillas not crepes, still good!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge