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Spinach, Chicken, & Mushroom Dinner Crêpes

These crêpes may not be the most glamorous looking things in the world, but they taste deeelicious. Perfect adaption of breakfast food as dinner. They’d even be wonderful for brunch!

Spinach, Chicken, & Mushroom Dinner Crêpes
[Serves 4]

1 large egg
2 large egg whites
3/4 cup whole-wheat flour
1 cup skim milk
1 large onion, chopped
1 cup mushrooms, sliced
10 ounces boneless chicken, chopped
1/4 cup chicken or vegetable broth
1 tsp vinegar
4 cups baby spinach
1 tsp dried basil
4 ounces light cream cheese
Salt to taste
Pepper to taste

1. Whisk together egg, egg whites, flour and milk
2. Chill batter in refrigerator for 1 hour, re-whisk
3. Heat a non-stick pan over medium-high heat
4. When hot, mist pan with cooking spray
5. Take 1/4 cup batter and swirl on pan to create crêpe
6. Cook until crêpe is set, about 1 minute
7. Run spatula around edges, and flip cooking for another 30 seconds
8. Repeat to make 8 crêpes
9. Pre-heat oven to 375 degrees
10. Mist a non-stick skillet with cooking spray
11. Add onions, and sauté for 5 minutes
12. Add chicken and mushrooms
13. Sear the chicken undisturbed for a few minutes to allow it to brown nicely
14. Once browned, stir mixture occasionally until chicken is cooked through and mushrooms are tender
15. Add broth, vinegar, salt and pepper, and stir through
16. Add spinach and basil, turning leaves until they are wilted
17. Add cream cheese and mix until melted through
18. Spoon out equal portions of mixture onto the 8 crêpes
19. Roll them up and place them in a casserole dish
20. Bake for 15-20 minutes


Calories: 296, Total Fat: 7g, Sat. Fat 3.8g, Carbs: 27.8g, Fiber: 2.2g, Sugars: 5.5g, Protein: 29.3g, Sodium: 246mg, Cholesterol: 103mg


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