Savory Crepes

Serves: 8

Items Needed:

Blender, non-stick skillet or crepe pan, bowl, knife 

Ingredients

Crepe

• 1 cup almond flour
• 4 large eggs
• 1/2 cup almond milk (unsweetened)
• 2 tablespoons melted butter or olive oil, divided
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried herbs (such as thyme or oregano) 

For the Filling 

• 1 cup chicken or turkey, cooked and shredded
• 1 cup spinach or kale 
• 1/4 cup diced tomatoes
• 1/4 cup feta cheese (optional) 
• Salt and pepper, to taste
• Fresh herbs for garnish (such as parsley or chive) 

Directions

1. In a blender, combine almond flour, eggs, almond milk, melted butter or olive oil, baking powder, salt, black pepper, and dried herbs. Blend until smooth and let the batter sit for a few minutes to thicken.
2. Heat a non-stick skillet or crepe pan over medium heat. Pour a small amount of batter into the center of the pan, swirling it around to spread thinly. 
3. Cook for 1-2 minutes on each side or until the edges start to brown. Repeat with the remaining batter.
4. In another skillet, add 1 tablespoon of butter or oil. Add the spinach or kale. Sauté for 2-3 minutes, or until spinach or kale is wilted but still bright green. 
5. In a bowl, mix the cooked and shredded chicken or turkey, sautéed spinach or kale, diced tomatoes, and feta cheese (if using). Season with salt and pepper to taste.
6. Spoon the filling onto one half of each crepe. Fold the crepes over the filling to form a half moon shape. 
7. Serve the savory crepes hot, garnished with fresh herbs. 

Nutrition Information (per 1 serving)