Mexican Chicken Crepes

• 1 cup milk
• 3 eggs
• 2 tablespoons vegetable oil, divided
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 cups shredded pepper Jack cheese, divided
• 1 1/2 cups diced cooked chicken
• 1 cup low-fat sour cream
• 2 green onions, sliced
• 1 small jalapeno pepper, chopped
• 4 cloves garlic, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
3. Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter.
4. Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top.
5. Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.

milk, eggs, vegetable oil, allpurpose, salt, pepper, chicken, lowfat sour cream, green onions, jalapeno pepper, garlic, chili powder, ground cumin

Taken from www.allrecipes.com/recipe/260533/mexican-chicken-crepes/ (may not work)