Gluten-Free Creamy Spinach Chicken Pesto Crepes

A simple gourmet meal that is sure to impress your guests as well as your tastebuds.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix crepe ingredients as per instructions on Bob's Red Mill packaging, set aside

Step 2

Melt half of butter into skillet/deep pan at medium high heat

Step 3

Add chicken and fry until golden brown and internal temp of 165°F

Step 4

Remove chicken and set aside. Reduce heat to medium-low. Add spinach to the skillet and rest of butter, cover.

Step 5

While spinach wilts and butter melts, shred the chicken, add back to skillet along with any juices. Preheat crepe maker or flat crepe pan

Step 6

Add cream cheese, pesto, and salt and pepper if needed. If the mix seems a little dry or is slightly burning, reduce heat and add a splash of milk to help reintroduce liquid. Set to simmer to allow it to thicken and start the crepes.

Step 7

Set crepe maker to medium high and spread batter in a thin layer across heated surface

Step 8

Flip crepe once underside is golden brown

Step 9

Check both sides of the crepe are cooked through and golden brown. Add filling on half of the crepe, fold the other side over and flatten the filling to ensure an even distribution

Step 10

Serve onto a plate and cover with another plate while you cook the second crepe (doing both at once is ideal but only if you have multiple crepe makers or pans)

Step 11

Serve and dress as desired. Enjoy!