COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Chicken Peanut Crepes

February 8, 2017

 4 Servings

 

INGREDIENTS:

 

2 c. almond milk

1.5 c. whole wheat flour

1/8 c. olive oil

2 eggs

3/4 c. fresh ground peanut butter

1/4 c. rice vinegar

1/3 c. water

1/4 c. coconut aminos

2 T. Vitafiber

1/2 tsp. ginger paste

2 garlic cloves, minced

4 chicken breasts, cut into 1'' pieces and cooked

1/2 cucumber, julienned

1/4 purple cabbage, julienned

1 orange bell pepper, julienned

1 yellow bell pepper, julienned

Green onions for garnich

 

INSTRUCTIONS:

 

Crepes:

 

1. Whisk together milk, eggs, and oil. Slowly add flour and stir until no clumps remain in the batter. Allow the batter to sit for 10-15 minutes.

 

2. Heat a large frying pan over medium-high heat and spray with non-stick spray. Ladle 1/3 c. of batter into the hot pan and swirl until the bottom of the pan is coated evenly.

 

3. Cook for 2-3 minutes or until the edges begin to lift. Flip and cook another 1-2 minutes on the other side.

 

Peanut Sauce:

 

1. Combine peanut butter, vinegar, coconut aminos, vitafiber, ginger, and garlic in a small saucepan. 

 

2. Slowly warm over medium heat, stirring often.

 

3. Remove from heat and allow to cool a little.

 

Meanwhile, prep all of the veggies. When crepes are cooked, fill with chicken, veggies, and peanut sauce.

 

ENJOY!

 

 

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