These keto spinach chicken crepes are a delicious low-carb alternative to traditional crepes. Filled with protein-rich chicken and nutrient-packed spinach, they make a satisfying and flavorful meal.
Ingredients: 1 cup almond flour. 4 large eggs. 1/4 cup unsweetened almond milk. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup cooked shredded chicken breast. 1 cup chopped spinach. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tbsp olive oil.
Instructions: In a bowl, whisk together almond flour, eggs, almond milk, salt, and pepper to make the crepe batter. Heat olive oil in a non-stick skillet over medium heat. Pour a small amount of batter into the skillet and swirl it around to form a thin crepe. Cook for 2-3 minutes until the edges start to brown, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make more crepes. In another skillet, saut spinach until wilted. Add shredded chicken, mozzarella cheese, and Parmesan cheese to the skillet with the spinach. Stir until the cheese is melted and the filling is heated through. Spoon the chicken and spinach filling onto each crepe and roll it up. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Safety Harbor Seed Library
