Lemony Basil Chicken Crepes with Curry Sauce
  • 1cup spelt flour, whole wheat pastry flour, or gluten-free all-purpose flour
  • 2 large organic eggs
  • 1cup milk or plain nondairy milk, gluten free if desired
  • 1/4cup water
  • Zest of 1 lemon
  • 1cup fresh basil, plus more for garnish
  • 1/4tsp salt
  • 2Tbsp grapeseed or sunflower oil
  • 1tsp grapeseed, extra-virgin olive, or camelina oil
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 3/4cup light coconut milk
  • 1 1/2tsp curry powder
  • 1/4tsp chili or cayenne pepper powder
  • 1 chili or cayenne pepper powder
  • 1lb thinly sliced cooked chicken
  1. To make crepes, place crepe ingredients in blender and blend until smooth. Alternatively, whisk together ingredients in large bowl until no lumps remain. The batter should be thin.
  2. Lightly grease 8 to 10 inch skillet over medium heat. Pour 1/4 cup batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large, thin circle. Place pan back on heat and cook for 2 minutes, or until edges begin to turn golden brown and curl. Loosen with thin spatula, flip, and cook other side for 30 seconds. Cool prepared crepes on metal rack as you prepare remaining batter. Do not stack crepes while they’re cooling, or they may become soggy. You should end up with 8 crepes.
  3. To make sauce, heat oil in small skillet or saucepan over medium heat. Add shallot and garlic; cook for 2 minutes. Stir in coconut milk, curry powder, and chili or cayenne powder. Bring to a simmer and heat, stirring frequently, until sauce thickens slightly, about 1 minute.
  4. Place broccoli florets in steamer basket set above 1 inch boiling water and steam until tender.
  5. Place cooked chicken and broccoli on crepes and fold crepes over to form half-moons. Drizzle curry sauce over top and garnish with sliced basil.
Recipe Notes

Per serving: 495 calories; 48 g protein; 19 g total fat (6 g sat. fat); 36 g total carbohydrates (6 g sugars, 7 g fiber); 340 mg sodium