YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Spinach Whole Wheat Crepes
Savor these delicate whole wheat crepes filled with tender, seasoned chicken and vibrant spinach, all enveloped in a light, creamy sauce. An inventive twist on savory crepes that delivers a balanced blend of textures and flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
3 oz Chicken Breast
1/3 cup Whole Wheat Flour
1 Egg
1/2 cup Low-Fat Milk
1 cup Spinach
2 tbsp Light Cream Cheese
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
In a bowl, whisk together whole wheat flour, egg, and low-fat milk until a smooth, thin batter forms. Season lightly with salt and pepper.
Heat a non-stick crepe pan or skillet over medium heat and lightly brush with olive oil. Pour a small amount of batter to create a thin layer, swirling the pan to evenly coat the bottom.
Cook the crepe for 1-2 minutes until the edges begin to lift and set, then flip and cook for an additional minute. Transfer to a plate and repeat with remaining batter.
Using the same pan, add a touch more olive oil if needed and sauté the garlic powder briefly to release its aroma.
Add diced chicken breast to the pan, seasoning with salt and pepper, stirring until lightly browned and fully cooked. This should take about 5-6 minutes.
Stir in the spinach and cook until just wilted, then mix in the light cream cheese. Allow the creaminess to meld with the chicken and spinach, adjusting seasoning as needed.
Assemble the crepes by spooning a portion of the creamy chicken and spinach filling onto each crepe, then rolling or folding them.
Serve warm for a savory, protein-packed meal.