Savoury Crepes

These are so delicious they make keeping new year’s resolutions a breeze. Serve with steamed veggies and a big salad and you are set! They also travel well, just wrap them in some plastic wrap and they make a great lunch on the go.

Yield: this recipe makes 4 meal size crepes or 8 smaller side crepes.

Ingredients for the Crepes

8 Egg whites (1 250ml carton)

1 cup Quinoa Flour

¾ cup soy or skim milk

½ tsp. sugar

¼ tsp. salt

Ingredients for the Filling

½ large sweet onion

2 cups mushrooms sliced thinly

1/2 cup stock or water

¼ tsp. salt

¼ tsp. freshly ground pepper

2-3 stems of thyme leaves

2 boneless skinless chicken breasts

Enough veggie or chicken stock to cover them in a pot

Directions for the Crepes

Blend all the ingredients together in a blender or food processor.

Strain with a sieve and let sit over night or at least 45mins.

Using a good quality non-stick pan will allow you to not add oil to this dish.

Spread a thin coating of batter in the pan

Cook for a few minutes until the batter is no longer wet in the middle and the edges are crisp and come away from the edge of the pan easily.

Turn out onto a plate or piece of parchment paper.

Repeat until all the batter is used up.

Chicken

Place the chicken in a pot covered in water or stock.

Let come to a boil, reduce heat and poach for 20 minutes

Let cool and shred into thin strips.

For the Filling

Place the onions in a non-stick pan with ¼ cup of water or stock

Keep them moving them until they are soft and slightly caramelized.

Add the mushrooms and the thyme sprigs.

Cook until soft.

Add the remaining ¼ cup of water or stock to deglaze any flavour from the bottom of the pan.

Add the chicken and stir, just until warmed.

To Finish

Place either ¼ or 1/8 of the filling into the middle of the crepe and fold or roll.

Add a drizzle of Balsamic Glaze or more Thyme if desired.

Eat!!

Mary Catherine Anderson – January 2011