Crepes Proteica con Pollo e Spinaci

lillo95

Preparation time

20 minuti

Difficulty

Media

Cooking time

30 minuti

Servings

4

Extra time

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Una soluzione gustosa per una crepes proteica perfetta per il recupero muscolare

Ingredients

• Frozen spinach
  200 g
• Semi-skimmed milk
  200 ml
• Béchamel
  200 g
• Chicken breast
  200 g
• Type 00 flour
  70 g
• Parmigiano Reggiano DOP
  30 g
• Butter
  10 g
• Eggs
  2 u (120 g)
• Black pepper
  to taste
• Fine salt
  to taste
• Nutmeg
  to taste

Procedure

0. In a bowl, mix the flour, eggs, milk, and a pinch of salt until you obtain a smooth batter. Heat a nonstick pan lightly greased with oil (use a brush or paper towel) and cook 4 thin crepes, pouring in a ladleful of batter at a time. Cook on both sides until golden brown. Set aside.

1. Dice or strip the chicken and sauté in a pan with a drizzle of oil until golden brown. Add the spinach directly to the pan (if using frozen, thaw it first) and let it wilt. Season with salt, pepper, and a pinch of nutmeg.

2. Fill each crepe with the chicken and spinach mixture, add a spoonful of béchamel sauce and roll up.

3. If you prefer, you can also complete the recipe by grilling the crepes in the oven at 200°C for 15 minutes.

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Creation date Jan 25, 2025

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