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.
Buckwheat Avocado Crepes with Chicken & Spinach
- 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.
- 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.
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!