Chicken, Spinach & Mushroom Crepes
6-8 cornmeal crepes (recipe below)
1 c cooked, shredded chicken breast
1 onion, diced
1/2 bell pepper, diced
1 jalapeno, diced
2 tbsp chopped garlic
1 cup sliced mushroom
10 oz pkg frozen spinach
1/2 c ff milk
2 tsp cornstarch (0 points for recipe)
2 slices jalapeno soy cheese (or use other core cheese)
salt, pepper to taste
Remove spinach from package & set to boil in a pot of water. Boil for 5-6 minutes. Heat a large skillet with Pam or use core allotment of healthy oil. Saute onion, garlic, jalapeno & bell pepper for several minutes. Add mushroom & continue to brown. Combine 2 tsp cornstarch with cold ff milk & set aside. Once onions are clear, add drained spinach & chicken and heat through. Pour in milk mixture & add cheese torn into strips. Add salt & red pepper to taste, stir well & remove from heat.
Divide mixture & spoon into center of crepes & fold sides over. Can serve as is or sprinkle with additional cheese & put under broiler until cheese melts.
1 c cornmeal
2 tsp splenda
1/4 tsp salt
1 c ff milk
1/2 c water
2 tsp ff sour cream
Combine cornmeal, splenda & salt in a bowl. Beat together eggs & ff sour cream. Add to water & milk & then pour into cornmeal. Stir well. Heat an 8-in nonstick skillet over medium heat. Spray with Pam. Pour 1/4 c of mixture into pan & gently tilt in all directions so batter thinly covers bottom & very slightly up the sides of the pan. Once the edges start to brown (about 1 minute), lift carefully to see if it's ready to flip. Turn crepe over and cook for roughly 30 seconds until done.
Repeat procedure with the remaining batter, stirring batter each time. Stack them between layers of wax paper or paper towel to prevent sticking. *I rinsed, wiped down & resprayed the pan with Pam between EACH one.
This makes between 11-13 crepes. They can also be made ahead of time & freeze or refrigerate for later use.
Crepes are great alone, or stuffed with just about anything.They also make great breakfast burritos!