Low Carb Chicken Mushroom Spinach Crepes
On October 18, 2020 by Eliz
With credit to My Number One Fan for finding this recipe from the Low Carb Maven website, as well as for finding a product that saved me a whole lot of time, called Crepini Egg Thins, this is a Keto-friendly recipe that was incredibly easy to prepare, resulting in a low calorie/low carb dinner when combined with a simple garden salad.
The Low Carb Maven website is a good resource for low-carb recipes, this being one of them. To her credit, she actually experimented with finding the right ingredients and methodology for making low-carb crepes. The problems I have, however, is that (1) I’m not so naive to believe it’s not a lot harder than she makes it look, and (2) xanthan gum – a required ingredient – is not something I routinely carry in my pantry. I’m not even sure what xanthan gum is beyond something mass food producers tend to add to all kinds of things, including the mass manufactured egg-crepe the use of which I am promoting here. I guess I’ll eat xanthan gum. I just don’t want to cook with it.
At any rate, while I use components of the Low Carb Maven recipe for the crepe filling, like a lot of food bloggers, I found her process bloviated and her instructions verbose, so note that I’ve made a few modifications based on simplicity.
This is the Egg Thins crepe that I used, and it was found, strangely, in the organic produce section of our local grocer. One would think it would have been better placed in the egg section, but that’s just my marketing mind in action.
Nonetheless, these were very good, easy to work with, sturdy enough to handle the mechanics of getting stuffed and rolled, and stood up well to the re-heating process of the final dish. I’m hopeful this isn’t a flash in the pan – if you’ll excuse the pun – and that this product will be around for awhile. Stay tuned for further low carb recipes with the Egg Thins crepe!
The recipe below was enough for about eight filled crepes. You can adjust the recipe up or down based on how many crepes you wish to prepare. There are 12 Egg Thin crepes to a package, and in my opinion, they won’t do well after opening, so I suggest you use them all. Just up the ingredient amounts by a half.
Ingredients
8 Crepini Egg Thins
3 oz butter
4 oz finely chopped, cooked chicken (I used leftovers from this recipe)
1/2 cup finely chopped green onions
4 oz can mushrooms, thoroughly drained, and finely chopped
1 tbsp minced garlic
2 tbsp red wine vinegar
2 tbsp dry sherry
1 tbsp Worcestershire Sauce
1/4 cup heavy cream
1/4 cup chicken stock (like, Swanson or Kitchen Basics)
4 oz fresh baby spinach
3 oz whipped cream cheese (like, Philadelphia)
4 oz Italian blend shredded cheese (or a combination of mozzarella, Parmesan, provolone and Romano)
pinch of nutmeg
salt & pepper to taste
non-stick cooking spray (like, Pam)
The Recipe
Preheat your oven to 375 degrees.
In a skillet over medium high heat, melt the butter, and saute the onions and mushrooms for about five minutes. Add the garlic and saute for another minute.
Add the vinegar, sherry, Worcestershire, chicken broth and heavy cream, and bring to a simmer.
Add the spinach and allow it to thoroughly wilt. Allow the mixture to simmer away for a bit, so it isn’t too soupy, then add the cream cheese and about two-thirds of the grated Italian cheeses. Season with the nutmeg, a pinch of salt and a lot of freshly cracked black pepper.
Once you have a creamy, but not a runny consistency and all the cheese has melted, remove from the heat and allow to cool for about five minutes.
Spoon equal amounts of the mixture and roll up each crepe end to end, then put seam-side down in a baking dish, treated with non-stick cooking spray.
Put the rest of the shredded cheese on top of the crepes and bake for fifteen minutes.
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