Rosemary-Almond Crepes with Chicken Filling

A fast recipe that is pretty filling. Serve with a side of grilled asparagus or steamed brussel sprouts for a great weekend meal between errands.

CREPE:
2 egg whites
2 tablespoons of ground old fashioned oats
1 tablespoon nonfat milk
1 teaspoon rosemary
1/2 teapsoon almond extract
Black pepper
Pinch iodized sea salt (optional)

Beat all the above ingredients together in a bowl. In a hot 10" nonstick skillet sprayed with Pam , pour the crepe batter and immediately pick up the skillet and swirl evenly to create the crepe. Heat, and wait until edges curl, then flip. Remove to plate and cool. Crepe should be golden brown.

FILLING:
2 oz chopped chicken breasts
2 stalks chopped green onions
1 tablespoon non fat cottage cheese

Mix all the above filling ingredients in a small bowl, and spread into the cooked crepe. Then roll up the crepe--you can roll like a burrito, too. I like to put the filling into the microwave to take the chill out of the cottage cheese then spread onto the crepe.

You can come up with any filling for the crepe! Cottage cheese and fruit is great, too. Get funky with it!


A healthy body is created one meal at a time.