Cornmeal Crepes With Chicken
Creamy chicken-filled cornmeal crepes offer a delightful blend of textures and flavors, perfect for a savory breakfast or light lunch. They appeal to fans of comforting, flavorful dishes.
Ingredients
Instructions
- Combine flour, cornmeal, baking powder, and salt in a bowl.
- Add milk, beaten eggs, half of the chives, and chili powder; mix until smooth.
- Heat a skillet over medium-high heat and brush with vegetable oil.
- Pour 1/3 cup of batter into the skillet and spread out evenly.
- Cook until the edges are set and golden, then flip and cook the other side.
- Repeat the process with remaining batter to make more crepes.
- Warm the can of cream of chicken soup.
- Fill each crepe with cooked chicken and grated cheese, then fold or roll.
- Serve the crepes topped with warm cream of chicken soup and garnished with remaining chives.
Tips & Substitutions
For a lighter crepe, you can substitute part of the flour with whole wheat flour or a gluten-free blend. If you don't have chives, green onions or parsley work well too. To enhance flavor, consider adding a pinch of garlic powder or herbs de Provence to the batter. Make sure your skillet is well-oiled to prevent sticking and achieve a golden color.
Serving Suggestions
Serve these crepes with a side salad for a light meal or pair with steamed vegetables for a more filling option. They also go well with a dollop of sour cream or a sprinkle of fresh herbs. For a heartier dish, consider serving alongside a bowl of Capo Rep'S Winter Survival Soup to complement the flavors.
Storage & Reheating
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat for a few minutes on each side or microwave for about 30 seconds. If you've filled them, gently warm in the oven covered with foil to keep them from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Crepes With Chicken contains roughly 778 calories, with 28g protein, 96g carbohydrates, and 41g fat. It is an excellent source of vitamin C (734% of the Daily Value), vitamin A (333% of the Daily Value), and iron (137% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for the crepes?
Yes, you can use whole wheat flour or a gluten-free flour blend to make these crepes. Just keep in mind that the texture may vary slightly, and you might need to adjust the liquid to achieve the right consistency.
How can I make these crepes ahead of time?
You can prepare the crepes in advance and stack them with parchment paper in between to prevent sticking. Store them in the refrigerator for up to 2 days or freeze for longer storage. Just reheat them in a skillet before filling.
What kind of cheese works best for the filling?
Cheddar is a great choice for its sharp flavor, but you can also use Monterey Jack, mozzarella, or even a cream cheese blend for a creamier filling. Experiment with different cheeses to find your favorite combination!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).