If you can flip a really thin pancake then you can handle this recipe. It is also another great reason to use up your box of Bisquick that you have in your cupboard.
Throw in some cajun seasoning and some jalapeño and you have a hot little meal that you'll be chowing more of than you thought.
1/4 cup butter fake butter
1 + 1/4 cup Bisquick (plus more for thickening)
2 teaspoons BACON SALT (Yay! And if you have it)
4 teaspoons and *1 1/2 tablespoons cajun seasoning separated
1/2 teaspoon pepper
2 + 3/4 cups milk (separated)
2 cups seasoned* cooked chicken chopped
*Season with 1 1/2 tablespoon of cajun seasoning, alt and pepper)
2 tablespoons snipped chives scallion (I have no idea what "snipped" is, so I finely sliced 'em)
2 jalapeño peppers chopped (remove the seeds if a heat-phobe)
Beat 1 cup Bisquick, eggs, 3/4 cups milk and 2 teaspoons cajun seasoning in a small bowl until smooth. Spray a small skillet with vegetable spray (like PAM) and heat on Medium-high heat. Pour the mixture into the skillet until the pan bottom is covered with a thin covering (barely covering it-you're not making pancakes). Cook until golden. Loosen edges with spatula and flip to other side and cook. Stack your crepes with damp paper towels in between each one as they are finished.
Mix & Meal
Heat the fake butter in a small sauce pan over Medium-high heat until melted. Add the Bisquick, bacon salt, 2 teaspoons cajun seasoning, salt and pepper. Stir until bubbly and add the remaining milk long with salt. Stir until boiling and allow to bubble for a minute or so. Add chicken, jalapeño and most of your scallion (save some) and lower heat to Medium-low and add a small palmful of Bisquick to thicken up your sauce.
Lay out 4 crepes and line the centers with a line of jalapeño . Roll up your crepe and plate 2 per plate, seam down. Cover the crepe with your sauce and top with some scallion pieces for color.
Recipe courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post.