Susan McDonald-Lawrence, 1st Place, Kentucky State Fair
White Chicken Chili Crepes 6 cups chicken broth 2 cans great northern beans 1 T vegetable oil 1 medium onion, chopped 1 clove garlic, finely minced 2 (4 oz) cans diced green chilies 2 tsp. ground cumin 1/4 tsp ground cloves 1 1/2 tsp ground oregano 2 tsp hot sauce 2 tsp white wine worchestershire sauce 4 cups chopped cooked chicken breast 2-3 cups shredded Mexican cheddar/jack cheese
1 1/3 cups Martha White Cornmeal 1 cup flour 2 tsp sugar 1 1/4 tsp salt 3 1/3 cups milk 6 eggs
sour cream salsa
For the chile: Combine the chicken broth and the beans in a large skillet. Saute the onions in the oil until soft. Add the garlic, spices and green chiles, stirring to combine. Add to the beans. Add the chicken and simmer 1 hour, stirring occasionally. If the chile is not to filing consistency when ready to fill the crepes, thicken with masa a little bit at a time.
For the crepes: Combine the dry ingredients in a food processor until mixed. Add the wet ingredients and mix until smooth. Cover and refrigerate at least 30 minutes. In a cast iron skillet heated over medium heat with vegetable spray, pour a scant 1/4 cup of batter into the pan and swirl. Cook just until set. Flip over and cook approximately 1 minute. Turn out onto plate and continue to use the rest of the batter making crepes.
To assemble the crepes, spread about 1/3 cup of the chile onto a crepe and roll up like an envelope. Place seam side down in a cast iron skillet. Top with desired amount of cheese and place in a hot oven to heat through and melt cheese. Serve with sour cream and your favorite salsa.