The Australian Women’s Weekly Food Magazine
SPINACH BUCKWHEAT CRÊPES WITH CHICKEN & AVOCADO
PREP + COOK TIME 50 MINUTES (+ STANDING) SERVES 4
Yeast-free, nut-free
1 cup (150g) buckwheat flour
2 eggs
1 cup (250ml) milk
½ cup (125ml) water
1 tablespoon coconut oil, melted
½ teaspoon ground turmeric
30g baby spinach leaves
2 tablespoons olive oil
50g mixed salad leaves
2 small avocados (400g), sliced
100g snow pea sprouts, trimmed
CHICKEN BASIL FILLING
3 cups (480g) shredded skinless cooked chicken
½ cup (120g) sour cream
1 tablespoon dijon mustard
¼ cup shredded fresh basil leaves
¼ cup finely chopped fresh dill
1 tablespoon lime juice
1 Process flour, eggs, milk, the water, coconut oil, turmeric and spinach until smooth. Season; pulse until combined. Transfer to a medium bowl; stand for 30 minutes or until thickened slightly.
2 Heat 1 teaspoon at a time of the oil in a 26cm (top measurement) non-stick frying pan over medium heat. Pour ⅓ cup of the crêpe mixture into pan, swirling around to form a thin crêpe; cook for 1 minute each side or until golden brown. Transfer to a plate; cover to keep warm. Repeat with remaining oil and batter to make 8 crêpes in total.
3 Make chicken basil filling.
4 Divide salad leaves, avocado, sprouts and filling between crêpes; roll up to enclose. Cut in half to serve.
CHICKEN BASIL FILLING
Combine ingredients in a medium bowl.
Season to taste.