Crepes are wonderful because they can be easily transformed into almost anything. One of my favorite time saving tips is to make more pancakes. Then we eat them through the week with jam and cream cheese for breakfast and savory with meat for dinner. This time my choice of meat was chicken.
I wilted spinach. It’s kind of obvious but the amount of spinach will decrease a lot. To make four crepes I used one 16 oz box of baby spinach.
Once the spinach was wilted, I added some chopped garlic and feta cheese. Then I removed it from the pan.
I diced chicken breast and spiced it with some salt and pepper. Then I fried it until golden. It’s best not to cut it in pieces to small so it wouldn’t get too fry inside.
I like to add some cheese slices inside for some extra creaminess inside. When it melts, it binds the whole thing together.
Then I rolled them like burritos and fried again from both sides to warm them up and melt the cheese. I might have stuffed them a little too much. These two are two big crepes.
And that is it! They are great with this garlic sauce.
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 16 oz of fresh baby spinach
- 1 clove of garlic
- 1/2 cup of feta cheese
- 1 big chicken breast (or 2 small ones)
- 8 slices of cheddar cheese
- 4 crepes (recipe is here)
- 2 tablespoons of olive oil
- a pinch of salt and pepper
- Make crepes according to that recipe.
- Wilt spinach, add garlic and feta cheese. Remove after 2 minutes.
- Dice chicken breast, add salt and pepper and fry until done.
- Put 2 slices of cheese of each crepe, adding chicken breast and spinach mix on top.
- Roll each crepe and fry with olive oil on both sides until golden brown.