Chicken crêpes- crepas de pollo en salsa verde

Ingredients

• 2 Eggs, well beaten
• 2/3 Cup Whole Milk
• 1 tablespoon melted butter
• 1 pinch Kosher Salt
• 1/2 cup sifted, all-purpose flour
• One Medium Onion, finely chopped
• 2 Tablespoons Butter
• 2 Medium Tomatoes, peeled, seeded and chopped
• 2 large Chicken breasts, cooked and diced
• 1/4 Cup Pine nuts, toasted
• 1 Tablespoon Dates, chopped
• 1 Tablespoon Spanish Olives, chopped
• 2 Jalapeno Peppers, finely chopped
• Anaheim Chiles
• 4 Anaheim Chiles
• 2 Tablespoons Onion, finely chopped
• 2 Tablespoons Butter
• 1 Tablespoon Cornstarch
• 1 1/2 Cups Whole Milk
• 3/4 Cup Grated Queso Enchilada Cheese
• 2 Tablespoons Cilantro, chopped

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Preparation

• Prepare the Crêpes: combine the eggs, milk, butter, and salt. Add to the sifted flour and beat until smooth. Allow to rest 10 minutes. Pour approximately 3 tablespoons of the batter into a lightly greased 7 inch omelette pan. Tilt the pan until the batter has spread evenly over the bottom. When lightly browned, turn the Crêpe and brown the other side. Reserve, and continue the process until all the Crêpes are made.
• Prepare the filling: sauté the onions in the butter until soft. Add the tomatoes and simmer for five minutes. Add remaining ingredients and simmer for five more minutes. Remove the pan from the heat, and reserve. Place 1 tablespoon of the filling in each Crêpe, roll into a tube, and lay in a buttered baking dish.
• Make the sauce: lightly brushed the chilies with oil in place under the broiler until singed on all sides. Wrap them in a damp towel, and allow to rest for approximately 30 minutes. When the time is past, remove this stems and the seeds from the peppers. Sauté the peppers in the onions in butter until the onions become translucent. Place onions and peppers into a blender, and purée until smooth.
• Return mixture to pan. Mix cornstarch with milk; add to the pepper and onion mixture; simmer gently for approximately 5 minutes. Add 1/4 cup of the grated cheese and stir until incorporated evenly. Pour the sauce over the graves and sprinkle remaining cheese over the top. Bake in 350°F oven for 10 minutes. Remove from oven and garnish with chopped cilantro.

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