Spinach Crepe with Chicken Fajita
Spinach Crepe with Chicken Fajita
Ingredients
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Instructions
Blend spinach with eggs, milk, water, flour, sugar, salt, and oil in a blender until smooth.
Cover and refrigerate for 30 minutes.
Heat a non-stick pan with a small dab of butter.
Pour a ladleful of batter into the pan, swirling to form a thin layer.
Cook for 45 seconds until set, then flip and cook the other side for another 30 seconds.
Heat oil in a skillet and sauté onions until translucent.
Add chicken slices and cook until golden brown.
Add bell peppers, rosemary powder, garlic powder, lemon powder, black pepper, salt, BBQ sauce, and mustard sauce.
Stir-fry until the chicken is fully cooked and the vegetables are tender.
Place a crepe on a flat surface, spread the chicken fajita filling evenly, and roll tightly.
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