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Buckwheat Avocado Crepes with Chicken & Spinach

These Buckwheat Avocado Crepes with Chicken and Spinach make a fantastic savory brunch or dinner meal! 195 calories and 5 Weight Watchers Freestyle SP
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Entrees
Cuisine: French
Keyword: Poultry Recipes
Servings: 8 Servings
Calories: 194.9kcal

Ingredients

The Crepes:

The Filling:

  • 1 teaspoon olive oil
  • 1 boneless skinless chicken breast, diced
  • 1/2 yellow onion diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 garlic cloves minced
  • 2 cups lightly packed spinach leaves
  • 1 tomato chopped
  • 1/4 cup + 4 teaspoons basil pesto store-bought or homemade
  • 1/4 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

Weight Watchers Points: 5 (Freestyle SmartPoints), 5 (SmartPoints), 5 (Points+)

Nutrition

Serving: 1Stuffed Crepe | Calories: 194.9kcal | Carbohydrates: 17g | Protein: 10.2g | Fat: 10.2g | Saturated Fat: 1.9g | Cholesterol: 59.8mg | Sodium: 294.8mg | Fiber: 4.1g | Sugar: 1.9g