Buckwheat Avocado Crepes with Chicken & Spinach
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr 15 mins
-
Cook Time
20 mins
-
Total Time
1 hr 35 mins
-
Servings
8 Servings
-
Calories
1949 kcal
-
Course
Main Course
-
Cuisine
French
Buckwheat Avocado Crepes with Chicken & Spinach
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These Buckwheat Avocado Crepes with Chicken and Spinach make a fantastic savory brunch or dinner meal! 195 calories and 5 Weight Watchers Freestyle SP
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Ingredients
The Crepes:
- 2 egg
- ⅔ cup buckwheat flour
- ⅓ cup whole wheat pastry flour
- ½ avocado California
- 1 cup milk nonfat
- ¼ cup water more, if necessary
- ¼ teaspoon salt
The Filling:
- 1 teaspoon olive oil
- 1 boneless skinless chicken breast, diced
- ½ yellow onion diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 3 garlic minced, cloves
- 2 cups spinach lightly packed leaves
- 1 tomato chopped
- ¼ cup basil pesto store-bought or homemade, + 4 teaspoons
- ¼ avocado diced, California
Instructions
The Crepes:
- In a blender, combine the eggs, buckwheat flour, whole wheat pastry flour, avocado, milk, water and salt. Blend until smooth. Cover the blender pitcher and transfer to the fridge for 1 to 8 hours.
- Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan or nonstick skillet over medium heat.
- Lift the pan from the heat, pour ¼ to ⅓ cup crepe batter on the pan and swirl to evenly coat the pan. Lightly spread with a spatula, if necessary. If the crepe batter is too thick, stir in some additional water.
- Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, carefully flip the crepe and cook for additional 15 seconds.
- Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.
The Filling:
- Heat the olive oil in a large nonstick skillet set over medium high heat. Add the chicken, onions, salt and pepper. Cook, stirring occasionally, until the chicken is just cooked through.
- Stir in the garlic, spinach and tomato, and cook until the spinach is wilted, about 1 minute. Remove from the heat.
- Spread 2 teaspoons of pesto on each crepe, spoon ¼ cup of the chicken mixture down the center and top with a few pieces of avocado. Roll the crepe. Repeat with the remaining crepes and filling.
- Serve immediately or arrange in a 9- by 13-inch baking dish, coated with cooking spray and heat in a 375 degree F oven for 5 minutes.
Notes
Nutrition Information
Show Details
Serving
1Stuffed Crepe
Calories
194.9kcal
(10%)
Carbohydrates
17g
(6%)
Protein
10.2g
(20%)
Fat
10.2g
(16%)
Saturated Fat
1.9g
(10%)
Cholesterol
59.8mg
(20%)
Sodium
294.8mg
(12%)
Fiber
4.1g
(16%)
Sugar
1.9g
(4%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 1949 kcal
% Daily Value*
| Serving | 1Stuffed Crepe | |
| Calories | 194.9kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 10.2g | 20% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.9g | 10% |
| Cholesterol | 59.8mg | 20% |
| Sodium | 294.8mg | 12% |
| Fiber | 4.1g | 16% |
| Sugar | 1.9g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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