30 Days of Me: Day 21

Day 21 - a recipe

Wow, I've been at this for 3 weeks now.

It's been real

It's been fun

But it hasn't been real fun.

I kid, I kid.

Here's the recipe:

Creamy Chipotle Chicken Crepes

1 cup all purpous flour

1 can (7.6 oz) media crema

2/3 cup water

3 cups shredded cooked chicken breasts

1/2 cup milk

1 cup (4 oz) shredded Chihuahua cheese

3 eggs

1 small onion, finely chopped

2 tbsp plus 1 tsp butter, melted, divided

1/4 cup chopped frest cilantro

additional chopped frest cilantro (optional)

1 tsp salt, divided

2 chipotle pepperes in abodo sauce

Prep time: 26 minutes Total time: 40

1. Preheat oven to 450 degrees. In Stainless (4-qt.) Mixing Bowl, combine flour, water, milk, eggs, 2 tbsp of the butter and 1/2 tsp of the salt. Whisk until smooth and press through strainer. Brush executive saute pan (do not use stainless) with remaining butter; heat over medium heat 2 minutes. Pour 3 tbsp of the batter into pan, immediately tilting and swirling pan to cover entire bottom. Cook 20-30 seconds or until crepe starts to bubble and edges start to brown. Loosen edges and turn over; cook 5-10 secibds. Remove from pan to parchment paper; repeat for a total of 12 crepes.

2. For sauce, place peppers, crema and remaining salt into blender; blend until smooth. For filling, combine chicken, cheese, onion, cilantro and half of the sauce in classic batter bowl; mix well. Microwave on HIGH 2-3 minutes or until hot, stirring halfway through.

3. Fill each crepe with filling; roll up and place seam side down onto large sheet pan. Cover with foil; bake 8-10 minutes or until hot. Transfer crepes to serving platter; top with remaining sauce and additional chopped cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 430, Total Fat 26 g, Saturated Fat 15 g, Cholesterol 215 mg, Carbohydrate 20 g, Protein 28 g, Sodium 680 mg, Fiber 1 g.