Chicken Spinach Stuffed Corn Crepes

Sometimes going back to the basics is the best way to eat simply. Basic meals are different for each person, but the premise is always the same simple food without all the frivolities, in my case it is in using less seasonings. I love letting the taste of the food come out instead of hiding it under a spoonfuls of seasoning flavors. For this recipe I used an old stand by recipe for crepes but instead of all flour I used half cornmeal and half flour for a heartier crepe.

Chicken Spinach Stuffed Corn Crepes

Chicken Spinach Stuffed Corn Crepes
Makes 8 Crepes

Crepes
4 eggs
1 1/2 cup milk (I used rice milk)
1/2 cup cornmeal
1/2 cup spelt, whole wheat or gluten free flour blend
1/2 teaspoon salt

Mix ingredients together in blender and let sit at least 10 minutes while you prepare the filling. Mix again and as needed while making crepes. Heat an 8-inch skillet over medium high heat. Grease pan lightly (I used coconut oil). Pour 3 to 4 tablespoons batter into pan tilting pan to spread evenly. When crepe is lightly browned and set on one side, turn and brown the other side. This recipe will make 12 crepes.

Filling:

2 skinless boneless chicken breasts, diced
1 onion, peeled and thinly sliced
1 bunch fresh spinach, rinsed and coarsely chopped
1 half lemon, juiced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 teaspoon coconut oil

Melt coconut oil in large skillet, saute chicken until no longer pink. Add onion, spinach, lemon juice, salt, pepper, and nutmeg. Saute just until spinach is wilted about 2 minutes.

Fill each corn crepe with about 1/3 cup of chicken spinach mixture. Roll up and Serve.

Serving suggestion: Serve with a side of salsa, spread crepe with sour cream before adding chicken mixture.

Nutrition per Stuffed Crepe
Calories:       242.6
Total Fat:       6.7g
Sat Fat:         2.0g
Poly Fat:       1.2g
Mono Fat:     1.7g
Cholesterol:  169.0mg
Sodium:         385.8mg
Potassium:    683.3mg
Total Carbs:  20.3g
Fiber:              4.2g
Sugar:             0.3g
Protein:          26.7g