Chicken Peanut Crepes
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!
