• Laura

Gluten Free Buckwheat Crepe with White Bean and Spinach Hummus and Chicken


A great way to use up leftover rotisserie chicken and get an easily transportable lunch to take to work or school: a gluten free buckwheat crepe with white bean and spinach hummus and, of course, chicken.


This recipe is easy to make your own: if there is a special favorite ingredient you love, feel free to add it. I made the white bean hummus with cannellini beans, some skyr (can substitute with Greek yogurt), lemon juice and spices. I added the leftover chicken pieces and tomato to add some acidity and juiciness.

If you make these crepes, I'd love to see them! Post a picture and tag me @lavieshobaine or use the hashtag #cuisineshobaine so I can see and like your creations! :D



Ingredients:

1 egg

50 gr buckwheat glour

30 gr oat flour

50 mL milk

80 mL carbonated mineral water

100 gr spinach

230 gr (1 can) cannellini beans

1 teaspoon of skyr or yogurt

lemon juice, salt, pepper

tomatoes

rotisserie chicken


Instructions:

1. In a bowl, mix one egg, buckwheat and oat flour, salt, milk and mineral water until a crepe batter forms. You don't want it to be too runny, nor too thick because then it will not spread on your pan nicely and thinly. By following the amounts I specified, you should get a batter of the needed consistency.


2. Heat your pancake pan well. Brush with a little it of oil and pour the batter for one thin crepe. Cook it until golden, then flip and cook it on the other side too. Once cooked, stack them on a plate until you've used up all of the batter.


3. For the white bean and spinach hummus, blend cannellini beans with spinach, skyr or greek yogurt, salt, pepper and lemon juice to taste. I used frozen spinach, so before blending it, I defrosted it and sauteed it in a pan to make sure it was cooked through. If you're using baby spinach, you can also quickly sautee it on some olive oil with a little bit of garlic for an added flavor boost.


4. Take a crepe and spread hummus generously all over it. Add sliced tomato pieces and leftover rotisserie chicken pieces, and roll the crepe. You can eat it like that, or cut it in the middle, wrap it in some wrapping paper and take it to go. Bon Appetit!


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