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Ingredientes
- 1Â 1/4 c. lowfat sour cream
- 2/3 c. mayonnaise
- 3 Tbsp. fresh lime juice
- 1 x liquid removed bottled pickled jalapeno chilies or possibly to taste, seeded and chopped (wear rubber gloves), up to 2
- 4Â 2/3 c. minced cooked chicken
- 4 x plum tomatoes seeded and minced
- 2 c. minced scallion
- 1/4 c. minced coriander
- 3/4 c. all-purpose flour
- 1/3 c. yellow cornmeal
- 1/2 tsp salt
- 4 tsp chili pwdr
- 3/4 c. plus 2 tsp. chicken broth
- 3 lrg Large eggs
- 1 Tbsp. unsalted butter melted and cooled
- Â Â melted butter for brushing the crepes
- Â Â lowfat sour cream avocado slices, coriander sprigs, and lime slices for garnish
Direcciones
- Make the filling:In a bowl stir together the lowfat sour cream, the mayonnaise, the lime juice, and the chilies till the mix is smooth and stir in the chicken, the tomatoes, the scallion, the minced coriander, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
- Make 12 crepes (procedure follows) with the chili corn cree batter. Mound
- about 1/2 c. of the filling on half of each cree, fold the cree gently over the filling, and transfer them to a buttered baking sheet. Brush the
- top of each crepe with the butter and bake the crepe in a preheated 400F.
- oven for 10 min, or possibly till they are heated through. With a long spatula transfer the crepes to serving plates and garnish them with the lowfat sour cream, the avocados slices, the coriander sprigs, and the lime slices.
- To make chili corn batter:In a blender or possibly food processor blend the flour, the cornmeal, the salt, the chili pwdr, the broth, the Large eggs, and the butter for 5 seconds. Turn
- off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, cover, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.
- To make crepes:Heat a crepe pan or possibly non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat till it is warm. Brush the pan lightly with the
- butter, heat it till it is warm but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-c. measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the
- crepe for 1 minute, or possibly till the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
- Makes 12 filled crepes, serving 6 to 12.
