NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Buckwheat flour

1 large Egg

0.25 cup Unsweetened almond milk

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Extra virgin olive oil

1 cup Cremini mushrooms

2 cup Baby spinach

2.5 oz Cooked chicken breast

0.25 cup Plain non-fat Greek yogurt

0.5 oz Feta cheese

0.25 tsp Garlic powder

PREPARATION

• 1

  In a medium bowl, whisk together the buckwheat flour, egg, almond milk, and sea salt until the batter is smooth and thin.

• 2

  Heat a non-stick skillet over medium heat with half of the olive oil and sauté the sliced cremini mushrooms until they are golden and tender.

• 3

  Add the baby spinach to the skillet and cook until just wilted, then stir in the shredded chicken and garlic powder to warm through.

• 4

  In a small bowl, mix the Greek yogurt with black pepper to create a creamy base for the filling.

• 5

  Wipe the skillet clean, add the remaining olive oil, and pour in the buckwheat batter, swirling to coat the bottom of the pan.

• 6

  Cook the crepe for 2 minutes until the edges are crisp, then spread the yogurt mixture in the center and top with the mushroom-spinach-chicken mixture and crumbled feta.

• 7

  Fold the edges of the crepe over the filling and serve immediately while warm.