Spinach, Chicken, and Mushroom Dinner Crepes
from Clean Eating Magazine
2 egg whites
3/4 C whole wheat pastry flour
1 C skim milk
Blend until well mixed. Chill blender jar for 1 hour. Put blender jar back on base and pulse to re-mix. Put a few drops of evoo in an 8-in skillet and make crepes with 1/4C batter each.
1 C onions, chopped
4oz mushrooms, sliced
2 C boneless, skinless chicken breast, chopped
2 Tb dry white wine
4 C spinach
1 tsp dried tarragon
3oz neufchatel cheese or soft goat cheese (chevre)
1oz Swiss, finely shredded
2 med Roma tomatoes, chopped
Put a little evoo in a cast iron skillet, saute onions over medium heat. Once softened and brown add mushrooms and chicken. Brown and cook about 5 minutes.
Add wine and cook until reduced by half. Add spinach and tarragon, stir until wilted.
Move contents of the pan over to one side and put neufchatel in the other side. Mush and melt, then stir into chicken mixture.
Remove from heat and allow to cool a little.
Oven to 375.
Put 1/4C of filling into center of each crepe. Roll up and place in 9x13 pan. Top with Swiss and bake 20 minutes.
Garnish with tomatoes.