chicken, spinach, goat cheese & date crêpes
Click here for the original recipe for the crêpes from Bakertia. I love this recipe (and I have tried several paleo recipes). This one has the perfect flavor and texture, which is no easy feat! Crêpes are inherently kind of tricky; the batter is thin, the pan needs to be just-so, so I have included a few no-fail tips here that I hope will help!
Ingredients:
Crêpes: I halved the original recipe and modified a little. This will make approx. 4 crêpes.
¼ c arrowroot starch
1 egg and 1 egg white
½ c almond milk
1/8 tsp salt
1 tbsp coconut oil (melted but cooled slightly) or your choice of baking oil
¼ tsp vanilla extract
½ tbsp coconut sugar
Filling (for 2 crêpes):
6-8 oz grilled chicken breast
1 c spinach
4-6 dates (pitted, sliced or chopped)
3-4 tbsp crumbled goat cheese
Instructions:
Place all crêpe ingredients in a blender and blend until well combined. The batter will be thin, but you want to blend until it is nicely aerated, and you can see tiny air bubbles at the top.
Once blended, place crêpe batter in the refrigerator for at least 30 minutes.
While batter chills, prepare your filling. You can pretty much put anything in a crêpe!
For this recipe, heat a medium non-stick plan over medium heat.
Drizzle pan with a little olive oil or cooking spray.
Add chicken and spinach and sauté until spinach is slightly wilted.
Set chicken and spinach aside (somewhere it will stay warm).
Once your batter has chilled, heat a large round non-stick pan over medium low heat and spray with cooking/baking spray. You don’t want the pan to be too hot! Patience is a virtue when it comes to making crêpes!
Add about 1/4 c of batter to the pan. Gently swirl the pan to create a nice, round shape. Helpful Hint: Tilt the pan in a circular motion using the handle(s), allowing the batter to gently roll into the desired shape. Do not stress if it is not perfectly circular! Crêpes are delicious, no matter the shape or size!
Cook until the crêpe has set (about 1 minute).
Using a spatula, gently losen from the pan and flip, cooking another 20-30 seconds. Helpful Hint: Flipping is the hardest part, you can easily cook the crêpe through on one side, just be sure to monitor so that is doesn’t crisp – again slow, low heat.
Remove crêpe from pan.
Add grilled chicken and spinach mixture to the center of your crêpe. Top with goat cheese and dates (or filling of your choice).
Fold and enjoy!
Store remaining batter in the fridge for up to 1-2 days.
Tips:
Use your best non-stick pan.
Chill batter for at least 30 minutes (overnight is even better). This helps the flours absorb and makes the batter easier to work with.
Use a large non-stick flat spatula to flip (you may need to use your fingers, be gentle).
When swirling the batter in the pan, watch that the edges do get too thin. Use a spatula to very gently pull some of the batter to the edges if needed.
Crêpes are so versatile – fill with your favorite fruit and nut butter or make a delicious breakfast crêpe with bacon, egg and cheese. Or enjoy alone with a drizzle of your favorite honey or syrup!
