These Buckwheat Avocado Crepes with Chicken and Spinach make a fantastic savory brunch or dinner meal! Thank you to California Avocados for helping me share this recipe with you.
The other day, I was watching a show on the Food Network that featured a crepe restaurant serving up the most amazing looking sweet and savory crepes, and I realized that it had been ages since I pulled out my crepe pan. I'm a sucker for breakfast crepes, served with yogurt, fruit and jam, but also have a soft spot for savory versions that are perfect for brunch or dinner.
And with the arrival of spring produce (hallelujah!), there are tons of options for healthy veggie-filled crepes, whether that's an asparagus and ham version or these chicken, spinach and avocado crepes.
The arrival of California Avocados in the grocery stores is always a relief. Since their growing season is from April to October, I tend to go through withdrawal during the winter months. My morning eggs always look desperately lonely without a side of avocado, and I always miss making my favorite avocado recipes! The first avocado that I cut into the other day was the perfect specimen - lightly green and yellow, with the creamy texture I had been missing. Glorious!
Besides the ethereal taste and texture, the best thing about California Avocados is the healthy fats that they provide, which makes them ideal stand-ins for other fats in baking, salad dressings and even ice cream. In these buckwheat avocado crepes, the creamy fruit not only plays a role in the filling, but is also an important component of the crepe batter, negating the need for butter, oil or whole fat milk.
While there's always a learning curve each time I make crepes, it usually only takes me a couple of ill-shaped attempts to be able to pull off some respectable ones. If you're new to making crepes, it's a good idea to make a little extra batter to account for those first couple of throw away crepes that you're bound to make.
The chicken mixture can be cooked, and then kept warm, while the crepe batter is resting in the fridge. Once the crepes are cooked, the filling will be ready to go so that the crepes can be quickly filled and served. If you would like them to be a little hotter, arrange the rolled crepes in a baking dish and heat in the oven for about 5 minutes.
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Buckwheat Avocado Crepes with Chicken & Spinach
Ingredients
The Crepes:
- 2 eggs
- ⅔ cup buckwheat flour
- ⅓ cup whole wheat pastry flour
- ½ California avocado
- 1 cup nonfat milk
- ¼ cup water more, if necessary
- ¼ teaspoon salt
The Filling:
- 1 teaspoon olive oil
- 1 boneless skinless chicken breast, diced
- ½ yellow onion diced
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 garlic cloves minced
- 2 cups lightly packed spinach leaves
- 1 tomato chopped
- ¼ cup + 4 teaspoons basil pesto store-bought or homemade
- ¼ California avocado diced
Instructions
The Crepes:
- In a blender, combine the eggs, buckwheat flour, whole wheat pastry flour, avocado, milk, water and salt. Blend until smooth. Cover the blender pitcher and transfer to the fridge for 1 to 8 hours.
- Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan or nonstick skillet over medium heat.
- Lift the pan from the heat, pour ¼ to ⅓ cup crepe batter on the pan and swirl to evenly coat the pan. Lightly spread with a spatula, if necessary. If the crepe batter is too thick, stir in some additional water.
- Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, carefully flip the crepe and cook for additional 15 seconds.
- Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.
The Filling:
- Heat the olive oil in a large nonstick skillet set over medium high heat. Add the chicken, onions, salt and pepper. Cook, stirring occasionally, until the chicken is just cooked through.
- Stir in the garlic, spinach and tomato, and cook until the spinach is wilted, about 1 minute. Remove from the heat.
- Spread 2 teaspoons of pesto on each crepe, spoon ¼ cup of the chicken mixture down the center and top with a few pieces of avocado. Roll the crepe. Repeat with the remaining crepes and filling.
- Serve immediately or arrange in a 9- by 13-inch baking dish, coated with cooking spray and heat in a 375 degree F oven for 5 minutes.
Notes
Nutrition
Disclosure: This post is part of an ambassadorship with California Avocados. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Melanie | Melanie Makes
Just love everything you've done here!
Sandi (@fearless_dining)
These crepes look incredible. I love that you made a savory crepe with buckwheat.
Ashlyn @ Belle of the Kitchen
I'm obsessed with avocado; I could eat it with every meal. And these savory crepes look perfect!!
Erin @ The Speckled Palate
Oh my word. What a brilliant idea! I've never made crepes at home, and this looks like a totally do-able recipe for me to make! YUM.
Amanda | The Chunky Chef
I love that you used buckwheat... such an underused ingredient!
Renee - Kudos Kitchen
I love avocados too. Your crepe recipe is so creative with the avocado mixed into the buckwheat batter. They look wonderful!
Marisa Franca @ All Our Way
We haven't made crepes in years but this recipe is giving me the inspiration to change that fact. Not only do they look delicious but the ingredients sound good for us too. I'm in the mood to experiment from the same old same old. Your recipe came at a great time. I'm looking for great tasting lunches that aren't over the moon in fat and calories. Have a great weekend.