YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Spinach Crepes with Sweet Berry Compote
Enjoy a unique fusion of savory and sweet in these delicate, thin crepes filled with tender chicken and vibrant spinach, dressed in a light, creamy Greek yogurt sauce, and crowned with a fresh, sweet berry compote. Every bite brings a perfect balance of flavors that satisfies both your taste buds and nutritional goals.
INGREDIENTS
3 oz Chicken Breast
1 cup Fresh Spinach
1 large Egg
30g Whole Wheat Flour
1/4 cup Skim Milk
1/4 cup Plain Greek Yogurt
1/2 cup Mixed Berries
1 tsp Honey
PREPARATION
Shred or dice the cooked chicken breast and set aside.
In a bowl, whisk together the egg, whole wheat flour, and skim milk to create a smooth crepe batter. Adjust consistency with a little water if necessary.
Heat a non-stick skillet over medium heat and lightly coat with a cooking spray. Pour a small amount of batter and swirl to cover the surface evenly. Cook for about 1-2 minutes per side until lightly golden. Repeat with the remaining batter.
For the filling, quickly sauté the fresh spinach in a dry pan just until wilted. Mix the spinach with the shredded chicken, then stir in the plain Greek yogurt to coat evenly with a creamy texture.
For the berry compote, combine the mixed berries and honey in a small saucepan. Warm gently over low heat for 3-4 minutes until slightly softened (do not overcook, the compote should remain fresh and vibrant).
To assemble, spoon a generous amount of the chicken-spinach mixture onto each crepe and fold or roll gently. Drizzle the warm berry compote over the crepes or serve on the side.
Serve immediately and enjoy this balanced creation that seamlessly blends savory and sweet notes.