Crepes with chicken, mushroom and cheese

Ingredients:

Crepe Batter:

  • 2 large eggs
  • 10.14 fl oz milk or plant-based milk
  • 4.23 oz all-purpose flour
  • A pinch of salt

Filling:

  • 2.03 fl oz Bertolli EVOO
  • ½ medium onion, finely chopped
  • 7.05 oz mushrooms, chopped
  • 2 boneless, skinless chicken breasts, chopped
  • 2 cups fresh spinach
  • 3 tbsp cream cheese
  • ¼ cup milk or plant-based milk
  • Salt and pepper to taste

Directions:

Servings: 8 crepes
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

  1. Beat all the batter ingredients together by hand or with a blender until smooth. Cover and let the batter rest in the fridge for at least 30 minutes to hydrate the flour properly.
  2. Grease a pan with a few drops of olive oil and wipe off the excess with a paper towel. Pour a bit of batter into the center and quickly swirl the pan to spread it evenly. When the edges brown and lift, flip the crepe and cook for another couple of minutes. Repeat with the remaining batter.
  3. Heat some olive oil in a pan. Sauté the onion with a bit of salt. Add the mushrooms and cook for another 5 minutes until reduced.
  4. Push the vegetables to the side and add the seasoned chicken pieces to the pan. Once browned, add the spinach, cream cheese, and milk. Cook together for 5 minutes.
  5. Place some filling in each crepe and roll it up.

 

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