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Spinach, Chicken & Mushroom Crepes
Nb persons: 4
Yield: 2 crepes
Preparation time: 25 mins
Total time: 1 hour, 45 mins.
Source: CE 7/10
| 1 large | egg |
| 2 large | egg whites |
| 3/4 cup | whole-wheat pastry flour |
| 1 cup | skim milk |
| 1 cup | onion, chopped |
| 4 oz. | crimini mushrooms, sliced |
| 10 oz. | chicken breast, chopped, (2 cups) |
| 2 T | dry white wine |
| 4 cups | baby spinach |
| 1 t | dried tarragon |
| 3 oz. | soft goat cheese |
| 1 oz. | low-fat swiss cheese, finely shredded |
| 2 medium | tomatoes |
Crepes: in a blender, combine egg and egg whites, flour and milk; chill for an hour. Puls to remix. Heat an 8" crepe pan over med-high heat. Mist with cooking spray. Add 1/4 cup batter, swirl to coat pan. Cook until crepe is set, about 1 minute. Make 8.
Saute onions over med heat. When onions start to brown and soften, about 5 mins., add mushrooms and chicken and stir. Over med-high heat, sear and brown chicken. Cook chicken and mushrooms. Add wine and cook, stirring, until wine reduces in half. Add spinach and tarragon and stir, turning leaves until they are wilted and bright green. Add cheese to melt; add chicken mixture. Allow to cool
Preheat oven to 375. Assemble crepes: Place 1/4 cup chicken mixture onto each crepe, and roll up. Place in baking pan. Top with swiss cheese, bake for 20 mins. Garnish with tomatoes.
Nutrition per 2 crepes: Calories: 324; Fat: 8 g; Sat Fat: 4 g; Carb: 30 g; Fiber: 5 g; Sugars: 6.5 g; Protein: 30 g; Na: 270 mg.
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