FIT FOR ’15: Southwestern Crepes

SOUTHWESTERN CREPES

Recipe courtesy of El Paso Community College Chef Daniel Guerra

Crepe Batter:
3 egg whites
1 egg yolk
1 cup whole wheat flour
1 cup skim milk or almond milk
3/4 cup water
1 tablespoon honey
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon butter melted and extra for cooking
Mix ingredients together and rest one hour minimum.

Filling:
1 tsp oil or butter
1/4 cup onion
1/4 cup green chile
1/4 cup tomato
1 tablespoon cilantro
1/2 cup shredded chicken
2 tablespoons white wine
Saute onions in oil for 2 minutes over medium heat and add green chile.
Saute tomatoes, cilantro, and chicken lightly about 3 minutes more.
Add white wine and cook for 1 minute, use for filling crepes or cool for later use.

Makes 12 crepes

Nutritional information for 3 crepes (from My Fitness Pal):

Calories: 259, Fat: 6.6g, Carbs: 35g, Protein: 15.7g, Fiber: 4.8g