4crepessee recipe provided for Savory Crepe with Eggs and Asparagus Hash post
Sour Cream
Guacamole
Instructions
Preheat oven to 350 degrees.
Slice or chop chicken and sauté in olive oil with salt, chili power, cumin and black pepper, until cooked through. Remove from pan and keep warm.
In same pan, sauté red pepper for 3-4 minutes then add black beans and corn and sauté a few more minutes. Add chicken and 1/3 cup salsa, mixing to coat, continuing to sauté until all ingredients are warm (another few minutes.)
Line 2 baking sheets with parchment paper and lay 2 crepes on each baking sheet. Divide chicken/vegetable mixture between 4 crepes, making sure to cover only 1/2 of the crepe.
Divide cheese between crepes, sprinkling it over chicken/vegetable mixture. Fold crepe in half, pressing it down slightly (it should look like a folded omelet.)
Bake crepes for 7-8 minutes, or until cheese is melted.
After plating crepes, top with additional salsa, sour cream and guacamole. Enjoy!
Notes
Adapted from Magic Pan recipe.Note - recipe preparation and cook time assumes that crepes have already been made in advance.If you are using leftover frozen crepes, be sure to first thaw them overnight in the fridge and then let them stand at room temperature for 30-45 minutes before using. They will be much easier to separate and handle!