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1
For the crepe batter, whisk the eggs with a hand mixer until frothy. Stir in the flour, salt and milk, cover and chill for approximately 20 mins.
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2
Meanwhile, heat the oil in a frying pan, add the chicken and stir-fry until almost cooked through. Add the onions, half the garlic and the peppers, stir-fry for 1 min. Add the Mexican spices and season to taste. Add the tomato puree and stir-fry for another minute.
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3
Pour in the canned tomatoes and bring to a boil. Reduce heat, cover and simmer for 5 mins. Remove from heat and keep warm.
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4
Stir the mineral water into the crepe batter. Divide the butter into 8 portions. Heat a portion of butter in a frying pan (approximately 8 inches in diameter), pour a ladle-full of the batter into the frying pan and swirl the batter to coat the bottom of the pan. Once the underside is golden, flip (or turn with the aid of a palette knife) and cook until both sides are golden. Repeat with remaining butter and batter until you have 8 pancakes.
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5
Preheat the oven to 325u00b0F. Lay the pancakes side-by-side on a work surface. Divide the chicken mixture between the pancakes and roll up to enclose. Transfer to a large baking dish. Top with sour cream and sprinkle with the cheddar. Bake for 25 mins.
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6
Meanwhile, make the guacamole: blend the avocado, remaining garlic and lime juice until smooth. Stir in the yogurt and season to taste. Sprinkle with the chopped tomato and serve with the pancakes, garnished with the fresh parsley (if using).
