Clean eating mushroom and chicken ww crepes

I love crepes! So when I saw a healthier recipe for them I was ready to whip them up. Unfortunately H hates mushrooms so I had to wait for a time he wasnt home to make them. Well, today was the day! I had all day to play in the kitchen, so after I made some fun cupcakes for  H lunches this week, I whipped these up! They were fantastic and would be great as a brunch item or a luncheon entrée! Another hit from this months Clean Eating  Magazine!


1 large egg
2 large egg whites
3/4 cup ww pastry flour
1 cup skim  milk
evoo cooking spray
1 cup onions, chopped
4 oz. cremimi or white mushrooms, sliced
10 oz. boneless, skinless chicken breast, chopped about 2 cups
2 tbsp. dry white wine
4 cups baby spinach
1 tsp tarragon
3 oz. Neuchâtel cheese or soft goat cheese
1 oz low-fat swiss cheese shredded
2 medium roma tomatoes chopped-I used grape tomatoes

Prepare crepes: In a lender, combine egg and egg whites, flour and milk. Process until well mixed, scraping down sides of a blender jar to incorporate flour well. Chill blender jar full of batter in refrigerator for one hour. Remove blender jar and put back on base, pulse to remix batter. Heat an 8-inch nonstick crepe pan or small saute pan over medium-high heat. When hot, mist with cooking spray, and add 1/4 cup batter, swirl around in pan, Cook until crepe is et, about one minute. Run a spatula around the edges and flip, cooking for  just a few seconds after flipping. Invert pan over a cutting board to drop crepe onto the board and allow crepe to cool. Repeat until all the mixture is used.
Mist a cast iron or nonstick pan with cooking spray and saute onion over medium heat. When onions start to soften and brown, about 5 minutes, add mushrooms and chicken and stir. Over medium-high heat sear chicken undisturbed for a few minutes to allow it to brown nicely. Once browned,, stir occasionally until is cooked through and mushrooms are tender, about 5 minutes. Add wine and cook, stirring, until wine reduces by half. Add spinach and tarragon and stir, turning leaves until they are wilted and bright green. Move contents of pan to one side and add Neuchâtel cheese to the other side. Mash cheese with spatula to melt, then stir into chicken mixture. Remove skillet from heat and allow mixture to cool slightly.
Preheat oven to 375. Assemble crepes, a 1/4 cup mixture in each, top with Swiss cheese,  and bake on baking sheet for 20 mins. Garnish with tomatoes and serve warm.


One Comment on “Clean eating mushroom and chicken ww crepes”

  1. I’ve never made crepes myself before but I’m dying to try these–what a perfect combination and I love that its CLEAN!

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