Whole Wheat Crepes Florentine

Ingredients

• 3/4 cup water
• 1/2 cup whole wheat pastry flour
• 1/4 cup low-fat (1%) milk
• 1 egg white
• 1 tsp olive oil
• Nonstick cooking spray
• 1/4 cup onion (diced)
• 1/4 cup chicken breast (chopped raw)
• 1/4 cup spinach (frozen, thawed and drained)
• 3 egg white (beaten)
• 1 tsp olive oil
• 1 tbsp low-fat mozzarella cheese (shredded)

Directions

1. CREPES
2. Whisk water, pastry flour, milk, 1 egg white, 1 tsp. olive oil, and a pinch of salt together until smooth. Cover and refrigerate 1 to 8 hours.
3. Spray a small frying pan with cooking spray and heat over medium heat.
4. Pour 1/4 cup of batter into pan and spread thin by tilting pan in a circular motion. Cook 2 to 3 minutes, until crepe begins to brown around the edges and top is covered in bubbles. Flip and cook an additional 1 to 2 minutes until crepe is no longer wet in the center but is still moist.
5. Yields 6 to 8 crepes. Leftover crepes can be stored in a plastic bag in the refrigerator for up to 1 week, and reheated in a frying pan.
6. FILLING
7. Place 1 tsp. olive oil in a medium frying pan and preheat over medium heat, then add onion and chicken and sauté until chicken is cooked thoroughly.
8. Add 3 beaten egg whites and spinach. Cook, scrambling, until eggs are no longer runny.
9. Add cooked egg mixture and cheese to crepe; roll up crepe and serve hot.

Nutrition