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Buckwheat Avocado Crepes with Chicken & Spinach

These Buckwheat Avocado Crepes with Chicken and Spinach make a fantastic savory brunch or dinner meal! 195 calories and 5 Weight Watchers Freestyle SP

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
Servings: 8 Servings
Calories: 1949 kcal
Course: Main Course
Cuisine: French

Ingredients

The Crepes:
  • 2 eggs
  • ⅔ cup buckwheat flour
  • ⅓ cup whole wheat pastry flour
  • ½ California avocado
  • 1 cup nonfat milk
  • 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 ground pepper
  • 3 garlic cloves minced
  • 2 cups lightly packed spinach leaves
  • 1 tomato chopped
  • ¼ cup + 4 teaspoons basil pesto store-bought or homemade
  • ¼ California avocado diced

Instructions

The Crepes:
    Cup of Yum
  1. 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.
  2. Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan or nonstick skillet over medium heat.
  3. 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.
  4. 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.
  5. 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:
  1. 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.
  2. Stir in the garlic, spinach and tomato, and cook until the spinach is wilted, about 1 minute. Remove from the heat.
  3. 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.
  4. 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

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

% 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.