Recipes and Cooking Chicken Crepes with Mole Amarillo Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 3, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Cook Time: 25 mins Stand Time: 30 mins Soak Time: 20 mins Broil Time: 8 mins Bake Time: 15 mins Total Time: 1 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 8 Corn Crepes 3 dried guajillo or chilcostle chile peppers 1 dried ancho chile pepper 3 large tomatillos, husks removed 1 large green or yellow tomato 1 small onion, cut into 1/2-inch-thick slices 2 cloves garlic, minced ½ teaspoon ground cumin ¼ teaspoon ground allspice ⅛ teaspoon ground cloves 2 tablespoon olive oil ½ cup chicken broth 1 tablespoon masa harina Salt 2 cup shredded cooked chicken ½ cup finely chopped white onion (1 medium) ½ cup Manchego or Pecorino cheese, finely shredded (2 ounces) 1 tablespoon snipped fresh cilantro (optional) Corn Crepes 1 ½ cup whole milk ½ cup all-purpose flour ⅓ cup masa harina 2 eggs ¼ teaspoon salt 2 tablespoon butter, melted Directions Prepare Corn Crepes; set aside or cover and chill for up to 3 days. In a large bowl soak guajillo and ancho chile peppers in enough boiling water to cover for 20 minutes. Drain; remove and discard stems and seeds.* Meanwhile, preheat broiler. Place tomatillos, tomato, and onion slices in a shallow baking pan. Broil for 4 to 5 inches from the heat for 8 minutes or until vegetables are softened and lightly charred, turning once halfway through broiling time. In a blender or food processor combine soaked chile peppers, tomatillos, tomato, onion, garlic, cumin, allspice, and cloves. Cover and blend until smooth. Press mixture through a medium-mesh sieve; discard solids. For sauce, in a large saucepan heat oil over medium heat. Add vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Preheat oven to 400°F. In a small bowl combine 1/2 cup of the chicken broth and the masa harina. Whisk masa mixture into the sauce mixture. Cook and stir for 15 minutes or until thickened. If desired, thin sauce with additional chicken broth. Season to taste with salt. In a medium bowl combine chicken, finely chopped onion, 1/4 cup of the Manchego cheese, and 1 cup of the sauce. Divide chicken mixture among crepes. Roll up each crepe around chicken mixture. Arrange filled crepes in a 3-quart rectangular baking dish. Top with the remaining sauce and the remaining 1/4 cup cheese. Bake for 15 minutes or until heated through. If desired, sprinkle with cilantro. Corn Crepes In a blender or food processor, combine milk, flour, masa harina, eggs, and salt. Cover and blend or process until smooth, scraping sides as needed. With motor running, add melted butter in a steady stream through the opening in the lid, blending or processing until incorporated. Let stand for 30 minutes. Heat a lightly greased 6-inch skillet over medium to medium-high heat; remove from heat. Spoon 3 tablespoons of the crepe batter into skillet; lift and tilt skillet to spread batter. Return to heat; brown crepe on one side about 1 minute, turn and brown briefly on the other side. Invert the crepe onto a paper towel. Repeat with the remaining batter, greasing skillet occasionally. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 258 Calories 13g Fat 19g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 258 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 79mg 26% Sodium 358mg 16% Total Carbohydrate 19g 7% Total Sugars 4g Protein 17g Vitamin C 15.9mg 80% Calcium 111.1mg 9% Iron 2.3mg 13% Potassium 334mg 7% Folate, total 28.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.