Chicken & Mozzarella Crepes

Ingredients

• 2 (100 g) large eggs
• 1/3 cup (80 g) plain Greek yogurt, 2%
• 2 tbsp (30 ml) milk, 2%
• 1/4 cup (34 g) whole wheat flour
• 3/4 tsp (4 ml) extra-virgin olive oil
• 2 oz (55 g) cooked chicken breast, shredded
• 3 tbsp (22 g) mozzarella, grated
• 2 1/2 tsp (8 g) sun-dried tomatoes
• 1 1/4 tbsp (5 g) basil, torn
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Whisk the eggs, half the yogurt, the milk, flour and salt into a thin batter; rest it ten minutes.
2. Brush a non-stick pan with the oil and cook two thin crepes over medium heat, a minute a side, until set and freckled.
3. Fill with the chicken, mozzarella, sun-dried tomatoes and basil, roll, and warm a minute in the pan to melt. Serve the rest of the yogurt alongside.