Santa Fe Crepe Recipe

Make crepe batter

In a medium bowl, whisk together 1 cup flour and 0.25 tsp salt. In a separate bowl, beat 2 eggs, then whisk in 1 cup milk, 0.25 cup water and 2 tbsp melted butter until combined. Gradually add the wet mixture to the flour while whisking until smooth. Let batter rest 15 minutes at room temperature (or refrigerate up to 1 hour).

Cook crepes

Heat a 8-10 inch nonstick skillet or crepe pan over medium heat and brush lightly with oil or butter. Pour about 1/4 cup batter into the hot pan, immediately tilt and swirl to evenly coat the bottom in a thin layer. Cook 45-60 seconds until edges lift and underside is lightly golden, flip with a spatula and cook 15-20 seconds more. Transfer to a plate and keep warm covered. Repeat to make 6 crepes (adjust quantity by pan size; yields about 6 thin crepes).

Prepare chicken

Slice the 12 oz chicken breast horizontally into 2 thin cutlets or pound to even 1/2 inch thickness. Place in a bowl and toss with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and juice of 1/2 lime. Let marinate 10-15 minutes while making other components.

Cook chicken

Heat a grill pan or outdoor grill to medium-high. Grill chicken 3-4 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Allow to rest 5 minutes, then slice thinly into strips for filling.

In a small bowl, combine 1 cup refried beans, 1 tsp minced chipotle in adobo, 1/4 tsp cumin, 1/2 tbsp lime juice, 1/4 tsp salt and 1 tsp olive oil. Taste and adjust heat or salt as needed. Warm gently in a small saucepan over low heat to meld flavors (about 3-5 minutes), stirring occasionally to prevent sticking.

In a bowl, combine 3/4 cup fresh corn kernels, 1/2 cup quartered cherry tomatoes, 2 tbsp finely diced red onion, 1/2 tsp minced jalapeño, 1 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt and 1/2 tsp olive oil. Stir to combine and let sit 5-10 minutes to allow flavors to marry.

Lay one warm crepe flat. Spread about 2-3 tbsp of the warmed prairie fire bean dip in the center, leaving margins. Sprinkle about 2 tbsp shredded cheddar over the bean layer so it softens from the heat. Arrange sliced grilled chicken (about 2 oz worth) over the cheese. Add a few spoonfuls (about 2 tbsp) of fresh corn salsa on top and fan half an avocado (sliced) alongside. Season avocado lightly with 1/8 tsp salt and a squeeze of lime if desired.

Fold crepe: fold sides over to enclose or roll tightly and place seam-side down on a warm plate. Garnish with a lime wedge and a few cilantro leaves. Serve immediately so crepe is warm and cheese is slightly melty.