Crepes meal: Chicken crepes and blueberry crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
0.25 cup Flour - Gold medal all purpose flour 1 cup (not packed) Cottage Cheese, 1% Milkfat 2 large Egg, fresh, whole, raw 6 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white) 4 oz Chicken Breast Tenders; Just Bare Chicken 12 serving california sun dry julienne cut sun dried tomatoes 1serv=2tsp (by GUTTERNUTS) 1 serving Friendly Farms Greek Yogurt 100 Calorie Mixed Berry 0.8 tbsp Jams, preserves, jelly 0.3 cup, unthawed Blueberries, frozen (unsweetened) 0.25 cup Milk, nonfat (skim milk) 2 medium whole (2-3/5" dia) Red Ripe Tomatoes
Batter:
In a blender or food processor mix the flour, half cup of the cottage cheese, eggs and egg whites, and 0.25 cup skim milk. Let it stand for 15 minutes.
Heat a large non-stick skillet and pour 0.25 cup of the batter in a thin layer. Cook for about 3 minutes until the upper portion is no longer wet, and the bottom portion is somewhat brown. Repeat this process with the remaining batter (about 8 more times)
Savory filling:
Cut chicken in juliennes and cook in a pan with seasoning (french seasoning: savory, thyme, basil, marjoram, rosemary), when browned, add sundried tomatoes and half cup of cottage cheese. Mix for 3 minutes. Divide the chicken mix in six, put each portion in one of the crepes. Add fresh tomato slices and fold.
Sweet filling:
Blend the frozen blueberries with the jelly and the greek yogurt.
Divide in three and spoon each portion into one of the crepes. Fold and serve.
Serving Size: 2 savory crepes and 1 sweet crepe
Number of Servings: 3
Recipe submitted by SparkPeople user AGALLEGO2015.
In a blender or food processor mix the flour, half cup of the cottage cheese, eggs and egg whites, and 0.25 cup skim milk. Let it stand for 15 minutes.
Heat a large non-stick skillet and pour 0.25 cup of the batter in a thin layer. Cook for about 3 minutes until the upper portion is no longer wet, and the bottom portion is somewhat brown. Repeat this process with the remaining batter (about 8 more times)
Savory filling:
Cut chicken in juliennes and cook in a pan with seasoning (french seasoning: savory, thyme, basil, marjoram, rosemary), when browned, add sundried tomatoes and half cup of cottage cheese. Mix for 3 minutes. Divide the chicken mix in six, put each portion in one of the crepes. Add fresh tomato slices and fold.
Sweet filling:
Blend the frozen blueberries with the jelly and the greek yogurt.
Divide in three and spoon each portion into one of the crepes. Fold and serve.
Serving Size: 2 savory crepes and 1 sweet crepe
Number of Servings: 3
Recipe submitted by SparkPeople user AGALLEGO2015.
Nutritional Info Amount Per Serving
- Calories: 389.2
- Total Fat: 16.7 g
- Cholesterol: 150.7 mg
- Sodium: 691.2 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 1.7 g
- Protein: 31.7 g
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