Schedule a Visit 855-965-2212

Nutritional Tips Nutritional Recipes Ask Our Nutritionist COA Nutritionist
Selecting Childcare Mind & Body Matters Safety & Security How We Do It Always Close By FAQ Testimonials Our Tuition Engagement/Partnering Military Resources
Just Read Nutrition Fitness Infant Toddler Preschool Pre-K Kingdergarten Grades 1-5 School Age Summer Camp Enrichment Programs Designated Learning Areas Assessments
Infant Toddler Preschool Kindergarten Summer Camp School Age Playground Link Parent Reflections Be The Best
Enroll Online Mind & Body Matters Star Curriculum Just Read Program Nutrition Program Fitness Program Apple A Day Blog Meet Bentley Bentley in Action Bentley Gallery Bentley Games Bentley Books Traveling Bentley Monthly Menu School Events Newsletter Parent Referal Childcare Tax Credit Emergency Alerts
logo

Contact Us Today: (855) 965-2212

855 965 2212

Nutritional Recipes

Spinach and Chicken Stuffed Crepes

Written by COA Nutrition Team On September 27, 2019

A great way to use up leftover chicken! Quick to make, different and full of vegetable goodness. Enjoy!

INGREDIENTS

Crepes

  • 4 eggs
  • 1 ½ cup of milk
  • 2 tablespoons melted butter
  • 1 cup of all-purpose flour
  • 1 teaspoon salt
  • 1 tsp sugar
  • 1 tablespoon cooked and well drained spinach (you can use the frozen kind too)
  • Olive oil (for greasing pan)

Filling

  • ½ cup minced onion
  • 3 cloves of garlic
  • 1 tablespoon butter
  • 2 cups cooked and shredded chicken breast
  • 2 ½ tablespoons cornstarch
  • ½ cup of milk
  • ½ cup of chicken stock
  • 1 pinch of grated nutmeg

INSTRUCTIONS

  1. Make the filling; Sauté onion and garlic in butter until it begins to brown. Add the shredded chicken, the starch dissolved in the milk, the broth and the nutmeg. Cook, stirring constantly, until thickened.
  2. In a blender, beat the dough ingredients until smooth. Let stand for 15 minutes at room temperature.
  3. Heat an oil-coated 15 cm diameter frying pan and prepare the pancakes: spread about 3 tablespoons of dough over the bottom, and as soon as it comes off, turn to brown the other side. Stack on a plate.
  4. Stuff and roll the crepes. Place them in an olive oil greased Pyrex. Serve them warm (preheated oven at 300 °F for 10 min) or room temperature.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Make ahead and freeze

Work in a clever way! Make double batches of recipes when making dinner. That way, you can serve half and freeze half for another day when you don’t have time to cook.

Love This?


Get COA posts delivered to your inbox