Tuesday: Spinach, Chicken & Mushroom Crepes

Recipe adapted from Clean Eating

Personal Note: If you’ve never made crepes before and are nervous; don’t be! I was terrified. The recipe seemed deceptively easy, and I thought to myself, “it’s French; it HAS to be hard because they don’t make anything easy.” (I.E. aiding in wars, art, stopping smoking and wearing berets.) Something just doesn’t seem right about them, but I digress. Moral of story: These crepes are so doable!

Plan of Attack:

1. Mix crepe batter and let rest in fridge for @ least 1 hour

2. Prepare crepes

3. Make filling

4. Construct crepes

5. Bake for 20 minutes

Ingredients for 2:

Crepes:

1 egg

1 egg white

¼ + 1/8 C whole-wheat flour

½C milk

Filling:

1 tsp olive oil

½C onions, chopped

3-4 oz cremini or white mushrooms, roughly chopped

5 oz boneless, skinless chicken breast, chopped

1 Tbsp dry white or red wine (I used red cooking wine)

2 handfuls baby spinach

1.5-2 oz Neufchatel cheese or soft goat cheese (I opted for the goat cheese)

½ tsp dried tarragon

½ tsp salt

1 roma tomato, chopped

1 oz low-fat Swiss Cheese, shredded

Instructions:

1. Mix Crepes: In a blender combine egg, egg white, flour and milk. Blend to combine making sure to scrape down the sides to insure all has incorporated. (I made mine in the morning before work and let chill in the fridge all day, but it at least has to chill 1 hour)
2. After the batter has chilled, place blender back on stand and pulse to re-mix batter
3. (Preheat oven to 375 degrees) Heat a nonstick skillet to medium-high heat, spray with cooking spray and add ¼ C of batter to the pan and swirl around to make a tortilla-sized shape. Cook 1 minute, flip then cook 15 seconds on the other side and remove from pan. Continue until all crepes have been made (yield 4)
4. While preparing crepes, heat another nonstick skillet with olive oil to medium heat. Add onions and sauté for 5 minutes
5. Add chicken and mushrooms and elevate the heat to medium-high. After chicken is cooked through and mushrooms are tender add the wine and tomato
6. Allow the wine to cook down by half (about 30 sec-1 minute) then add the spinach and tarragon, stir until the leaves are wilted and bright green
7. Move the filling to one side of the pain and add the Neufchatel cheese (or goat cheese) mash down and stir it into the rest of the filling
8. Assemble Crepes: measure ¼ C filling onto each crepe, roll up and place seam side down in a 8x8 oven safe dish sprayed with cooking spray. Repeat until all crepes are assembled
9. Sprinkle with Swiss Cheese and bake for 20 minutes
10. Enjoy!

Nutritional Info, per 2 Crepes:

324 calories

8 g total fat (4g sat)

114 mg cholesterol

30 g carbohydrates

5 g fiber

30 g protein

270 mg sodium