This is a healthy and tasty recipe that anyone would enjoy. Crepes made with quinoa flour are much healthier than those made with white flour.
Step 1: Ingredients
For this recipe you will need the following:
Lawry's herb and garlic marinade
non-stick crepe pan
Step 2: Grilling
Salt and pepper the boneless chicken. Marinate the boneless chicken tenderloins for 1 hour in Lawry's herb and garlic marinade. Cover with blackening seasoning.
Place chicken on a hot grill. (350 degrees) Cook for 6 or 7 minutes on each side.
Remove from grill and allow to cool while you cook the vegetables.
Cut into bite sized pieces.
Step 3: Grind the Quinoa
Place the quinoa in a coffee grinder. Grind into a flour. Store any unused quinoa flour in a zip-lock freezer bag in the freezer. You can incorporate this flour into recipes that do not use yeast. Quinoa does not have gluten so it's great for people who don't tolerate foods with gluten.
Step 4: Making the Crepes
In a mixing bowl, stir 2 eggs, 1/2 cup non-fat milk and 1/3 cup quinoa flour. Spray the pan with a small amount of non-stick cooking spray. Place 1/4 cup batter in the pan and move it around so it covers the bottom of pan. Cook for 2 minutes on medium heat, flip and cook on the other side for an additional 2 minutes. Remove with a spatula onto a plate. Repeat with the remaining crepe batter. This recipe will make 4 crepes.
Step 5: Saute the Vegetables
Place a small amount of olive oil in a sauté pan, turn heat on medium. Saute sliced mushrooms and 1 tablespoon garlic for 2 or 3 minutes, stirring. Add fresh spinach and continue stirring until spinach is wilted, another 2-3 minutes. Remove from heat.
Step 6: Assemble the Crepes
Place a crepe on a plate. Put 1/2 cup grilled chicken pieces onto the crepe. Add a few vegetables. Roll up the crepe and serve.