– 12 LBA Crêpes
– 1 1/4 cups sour cream
– 2/3 cup mayonnaise
– 3 tbsp. fresh lime juice
– 1 to 2 cans pickled jalapeno chillies or to taste, seeded and minced (wear rubber gloves)
– 4 2/3 chopped, cooked chicken
– 4 plum tomatoes, seeded and chopped
– 2 cups scallions
– 1/4 cup chopped cilantro
1.) In a large bowl, stire together the sour cream, mayonnaise, lime juice and chilies until the mixture is smooth.
Stir in the chicken, tomatoes, scallions, cilantro and salt and pepper to taste. The filling may be made one day in advance. Keep it covered and chilled!
2.) Mound about 1/2 cup of the filling on half of the filling on on half of each crêpe. Fold the creêpe gently over the filling and transfer them to a buttered baking sheet.
3.) Brush the top of each crêpe with the butter and bake the sheet in a preheated 400°F over for 10 minutes, or until they are heated through.
4.) With a long spatula, transfer the crêpes to serving plates and garnish them with the sour cream, avocado slices, cliantro sprigs and lime slices.