Are you looking for a new and exciting way to spice up your meals? Look no further than Spanish Chicken Crepes! This delicious dish is a perfect combination of savory and sweet flavors that will tantalize your taste buds. Not only is it a delicious meal, but it’s also easy to make and packed with nutrition. With a few simple ingredients, you can create a meal that is sure to impress. So why not give Spanish Chicken Crepes a try today and add some flavor to your meals!
Spanish Chicken Crepes are a delicious way to add a bit of flavor to your meals. These crepes are made with a savory combination of shredded chicken, garlic, and spices, all wrapped up in a thin crepe. The result is a flavorful and filling dish that is sure to please.
These crepes are easy to make and can be served as an appetizer, main course, or even as a side dish. The combination of chicken, garlic, and spices creates a rich and flavorful filling that pairs perfectly with the thin crepe. The crepes can be served with a variety of sauces and toppings, such as salsa, sour cream, and cheese.
Spanish Chicken Crepes are a great way to spice up your meals. They are quick and easy to make, and the combination of flavors is sure to please. Serve them as an appetizer, main course, or side dish, and enjoy the delicious flavor of Spanish Chicken Crepes.
Ingredients
- 3 lb. skinless chicken thighs, bone in
- 1 tbsp. olive oil
- 1 C. grape tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 medium yellow onion, rough chopped
- 1 medium jalapeño pepper, seeded and rough chopped
- 1/4 tsp. ground cumin
- 1/8 tsp. ground allspice
- 1/4 tsp. whole cloves
- 1 tbsp. chili powder
- 1 cinnamon stick, 2 1/2 to 3 inches
- 1/2 C. chicken stock
- 2 tbsp. peanut butter
- 1/3 C. fresh blueberries
- 1/4 C. brewed coffee
- 2 tbsp. sugar-free chocolate syrup
- 1/4 C. orange juice
- 1/2 tsp. Splenda granular
- 1 slice bread, torn into pieces
- salt
- pepper
- 12 -16 prepared crepes light sour cream
- 4 -5 scallions, sliced
Instructions
- Set your oven to 375 degrees F before doing anything else.
- In the bottom of an 8x8-inch baking dish, place the onions, tomatoes, jalapeño, garlic,
salt, pepper and a little oil and toss to coat well. - Cook in the oven for about 10 minutes.
- Meanwhile, in a frying pan, place the cinnamon stick, cloves, cumin, ground allspice and
chili powder and stir fry until aromatic. - Remove the tomato mixture from the oven and keep aside to cool slightly.
- For the mole sauce: in a food processor, add the tomato mixture toasted spices,
blueberries, bread, peanut butter, chocolate syrup, coffee, orange juice, stock and Splenda
and pulse until well combined and smooth. - In the bottom of a crock pot, place the chicken and top with the mole sauce evenly.
- Set the crock pot on Low and cook, covered for about 6-8 hours.
- Uncover the crock pot and transfer the chicken thighs onto a plate.
- Remove the meat from the bones and with 2 forks, shred it.
- Transfer the mole sauce into a pot over medium-high heat and cook until boiling.
- Set the heat to low and cook for about 18-20 minutes.
- Arrange the crepes onto a smooth surface.
- Place the shredded chicken onto the center of each crepe evenly.
- Carefully, fold each crepe over the filling.
- Divide the crepes onto serving plates and place the mole sauce over each serving evenly.
- Enjoy with a topping of the sour cream and scallions.
