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Filling:
1. Stir together the sour cream, mayonnaise, lime juice and chilies in a small bowl.
2. Stir until the mixture is smooth.
3. Add the chicken, tomatoes, scallions, coriander, and salt and pepper to taste.
4. Stir to combine.
Crepes:
1. Blend for 5 seconds the flour, cornmeal, salt, chili powder, broth, eggs and butter in a food processor.
2. Turn the processor off.
3. Scrape down the sides of the container with a spatula.
4. Blend the batter for an additional 20 seconds.
5. Transfer the batter to a bowl.
6. Cover and let sit for 1 hour.
7. Heat a 7 inch non-stick skillet over medium heat until hot.
8. Brush the pan lightly with butter and remove from the heat.
9. Stir the batter.
10. Fill a 1/4 measuring cup half full.
11. Pour the batter into the pan.
12. Tilt and rotate the pan to cover the bottom of the pan evenly with batter.
13. Return the pan to the heat.
14. Using another spatula, loosen the edges of the crepe and cook for 1 minute, or until the top is almost dry.
15. Flip the crepe and cook the other side lightly.
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