Sunday, September 11, 2011

Spinach, Chicken & Mushroom Dinner Crepes

I decided to try something that'd stretch my skills a little out of my comfort zone.  I've never made crepes before.  Well, not "real" ones, and not successfully :)  So when I found this recipe, I had my hesitations... I honestly expected to try it, make one ugly-looking supper, eat it, and not post it.  It was going to be one of those recipes I make and never admit to, haha.  But, surprisingly, aside from the first crepe looking bad, as the first one usually does, they were easy to make, worked well, and tasted really good!  I'm not even really a fan of wine, but I wouldn't leave it out, it really makes a difference here!  Besides, I had leftovers from the Beef Stroganoff.

For whatever reason, I only got seven crepes, not the intended 8.  So I baked the filling separately, and ate it as if there were a crepe there.  Mysteries of cooking, I guess.



Spinach, Chicken & Mushroom Dinner Crepes

Makes: 4 servings (2 crepes each)
Note: this recipe takes a lot of time, so it's probably not a good week-night meal.

Ingredients:
 1 large egg
2 large egg whites
3/4 cup whole-wheat pastry flour
1 cup low-fat milk
olive oil cooking spray
1 cup chopped onions
4 oz mushrooms, sliced
10 oz boneless, skinless chicken breast, chopped (about 2 cups)
2 tbsp dry white wine
4 cups spinach
1 tsp dried terragon
3 oz soft goat cheese (or Neufchatel)
1 oz low-fat Swiss cheese, finely shredded
2 medium Roma tomatoes, chopped

Directions:
Prepare crepes:
In a blender, combine egg and whites, flour, and milk.  Process until well mixed, then chill for one hour in the freezer.  Put blender jar back on base and pulse to remix batter.  Make certain to get all frozen pieces!
Heat an 8-inch non-stick frying pan over medium-high heat.  Spray with cooking spray.  Add a quarter cup batter per crepe, swirl to spread batter, and cook until set, about 2 minutes.  Run a spatula around the edge and flip, cooking for just a few seconds.  Invert pan over a cutting board and allow crepe to cool.  Repeat for 8 crepes.

Preheat oven to 375F.


Prepare filling:
Mist a skillet with cooking spray and saute onions over medium heat.  When onions start to brown (about 5 minutes), add mushrooms and chicken and stir.  Over medium-high heat, sear chicken undisturbed for a few minutes.  Once browned, stir occasionally until chicken is cooked through and mushrooms are tender, about 5 minutes.

Add wine and cook, stirring, until wine is reduced by half.

Add spinach and tarragon and stir, turning leaves until they are wilted and bright green.
Move contents of pan to one side and add goat cheese to other side.  Mash cheese with your spatula to melt, then stir into chicken mixture.  Remove skillet from heat and allow mixture to cool slightly.

Assemble crepes:
Measure 1/4 cup portions of chicken mixture into the center of each crepe, then roll up and place on a baking pan or cassarole.  Top with Swiss cheese, dividing evenly, and bake for 20 minutes.
Before and after baking.

Garnish with tomatoes and serve.

Source: Best of Clean Eating Magazine, page 121.

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