YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey and Spinach Protein Crepes
Enjoy a savory blend of herb-roasted turkey and tender spinach wrapped in delicate, protein-packed crepes. This dish harmonizes the light, airy texture of crepes with the hearty, flavorful filling, accented by a medley of fresh herbs for an invigorating meal perfect at any time of day.
INGREDIENTS
4 oz Roasted Turkey Breast
1 cup Cooked Spinach
1/4 cup Whole Wheat Flour
1 Egg
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
1 tbsp Mixed Herbs (Rosemary & Thyme)
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with a teaspoon of olive oil.
In a bowl, whisk together the whole wheat flour, egg, and unsweetened almond milk until a smooth, thin batter forms. Add a pinch of salt and pepper to season.
Pour a small amount of batter into the skillet, swirling to form a thin crepe. Cook until the edges lift slightly, about 1-2 minutes, then flip and cook for another minute. Transfer the crepe to a plate and repeat with the remaining batter.
Meanwhile, warm the roasted turkey slices in a separate pan with the mixed herbs, or chop the turkey if preferred.
Fold or roll the crepes and fill with turkey and cooked spinach. Adjust seasoning with a little extra salt and pepper if desired.
Serve warm as a nutritious, protein-packed meal.