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