Cajun Chicken Crepes Recipe

Name: Cajun Chicken Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -5 jalapeno peppers, chopped small; 1 yellow bell pepper, chopped small; 1 green bell pepper, chopped small; 1 red bell pepper, chopped small; 1 -2 habanero pepper, chopped VERY small (Optional not for the faint of heart!); 3/4 cup cooking oil; 1/2 teaspoon crushed red pepper flakes; 1 cup white flour; 3 cups chicken stock; 1 pint heavy cream; 1 cup sour cream; 2 1/2 cups shredded cheddar cheese (in any combination) or 2 1/2 cups monterey jack cheese (in any combination); 1 teaspoon salt; 3 medium chicken breasts, cut into cubes; 3 -4 cups prepared rice (I like to use chicken stock instead of water); 8 -10 prepared crepes (recipe below)

Servings: persons

3 -5 jalapeno peppers, chopped small
1 yellow bell pepper, chopped small
1 green bell pepper, chopped small
1 red bell pepper, chopped small
1 -2 habanero pepper, chopped VERY small (Optional not for the faint of heart!)
3/4 cup cooking oil
1/2 teaspoon crushed red pepper flakes
1 cup white flour
3 cups chicken stock
1 pint heavy cream
1 cup sour cream
2 1/2 cups shredded cheddar cheese (in any combination) or 2 1/2 cups monterey jack cheese (in any combination)
1 teaspoon salt
3 medium chicken breasts, cut into cubes
3 -4 cups prepared rice (I like to use chicken stock instead of water)
8 -10 prepared crepes (recipe below)

1
Begin by heating cooking oil in a large pot until water pops when sprinkled into it.
2
Add chopped peppers and crushed red pepper and cook 2-4 minutes until peppers are slightly tender.
3
Whisk in flour, adding slowly to insure prevention of lumps. Mixture should be very very thick at this point.
4
Slowly add chicken stock, whisking continuously to prevent lumps, until mixture is about the consistency of gravy, you may have some stock left over (I often use the remainder to replace the water when cooking the rice).
5
Add the heavy cream, sour cream, and cheeses and stir until smooth.
6
Allow to simmer 15-20 minutes while preparing the rice and crepes.
7
Saute the chicken with a bit of salt and pepper.
8
Once the rice and crepes are prepared, and the sauce has had time to simmer, season to taste with salt (makes a BIG difference in the level of spiciness of the peppers).
9
Serve by laying a bed of rice down the center of a crepe and sprinkling some chicken over the top, then roll up the crepe and drench in the sauce.

1713

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 -5 jalapeno peppers, chopped small, 1 yellow bell pepper, chopped small, 1 green bell pepper, chopped small, 1 red bell pepper, chopped small, and more.

Yes, Cajun Chicken Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Chicken Crepes

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