Day three of crepe making is here. Hooray!
Hope you and your loved ones are enjoying the making (and the eating!) of these little French treats at home as much as we are.
Thus far, I have shared two other crepe recipes with you through my blog: my Nutella Strawberry Banana Crepes & my Peanut Butter Honey Granola Crepes — both of which are sweet. So today I’ve decided to take a slightly different route and share a savory crepe recipe with you. I put this one together particularly for those times when we crave something carby, full of protein, full of flavor and simply fun to eat. These Chicken Pesto Crepes will not only provide your body with great macros (carbs, protein, healthy fats), but they will also highly satisfy your taste buds.
To fill your crapes, you will only need three items: mozzarella, pesto and chicken.
You can find these ingredients pretty easily, as mozzarella, pesto and chicken are sold at almost every grocery store in America! Now, if you’re feeling like you need a little extra help with your dinner, you can even go to Whole Foods and buy grilled chicken breasts already prepared (so easy!) — and if you’re feeling a little adventurous, I have a simple grilled chicken recipe you can follow and a fun Paleo pesto recipe you can follow to use for your crepes. 🙂
One’s gotta love meals that feel gourmet, make you look good, and don’t require much effort on your part. With that being said, go ahead and prepare these Chicken Pesto Crepes when you or your family members are craving something extra special!
- [b]For the Crepes[/b]
- 1 ½ cups whole wheat pastry flour
- 2 eggs
- 1 teaspoon white sugar
- ¼ teaspoon sea salt
- 2 cups almond milk
- 2 tablespoons hot water mixed
- ½ teaspoon baking soda
- ¼ teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- [b]For the Filling (ingredients needed per crepe)[/b]
- 1-2 tablespoons basil pesto
- 1/4 cup mozzarella cheese, shredded
- 1 4 oz. grilled chicken breast, sliced into strips
- Add eggs, sugar and sea salt to your standing mixer’s bowl. Mix well.
- Warm almond milk in microwave [i](about 20 seconds) [/i]and add it in. Mix well.
- Combine hot water with baking soda [i](in a separate small mixing bowl)[/i], and add it in. Mix well
- Gently add in flour. Mix well.
- Add in coconut oil. Mix well.
- Leave the batter to sit for at least 1 hour; it will thicken slightly over this time [i](batter must reach the consistency of pouring cream.)[/i]
- Preheat crepe pan for 5 minutes over medium heat, then grease surface with coconut oil.
- Pour small ladle full of batter into the pan; use crepe spreader in a circular movement to distribute batter evenly to form a large, thin crepe.
- Allow it to cook until bubbles begin forming at the surface, then loosen edges with spatula and flip the crepe.
- Other side only cooks for about 1 minute; while it cooks, add your filling: spread pesto to cover half of the crepe, add mozzarella cheese on top of the pesto and chicken on top of the mozzarella cheese [i](see pictures below.) [/i] Use your spatula to fold crepe in half.
- Top it with arugula or with any available fresh herbs. Serve and ENJOY!
