These savory Kefir Crepes, with chicken, roasted peppers and mozzarella, are phenomenal! The balance of flavors here is classic, however, where this becomes unique is with the infusion of Kefir and by binding this all together in a delicate crepe.
Chicken | Low-Fat Kefir Eggs | Flour | Butter Roasted Peppers | Mozzarella Marinara Sauce | Parsley Cilantro | Salt | Pepper
MARINATE CHICKEN Blend kefir, cilantro, salt, pepper (and optional herbs). Pour over the chicken in a bag and refrigerate for at least 2 hours or overnight.
MAKE CREPES Blend all the crepe batter ingredients until smooth, then refrigerate for 30 minutes. Once the batter has rested, fry the crepes in a little butter.
COOK THE CHICKEN Next, heat oil in a skillet and cook the chicken 7–8 minutes per side. Then finish in the oven for 10 minutes until the chicken is fully cooked.
BAKE CREPES Fill each crepe with mozzarella, roasted peppers, and chicken. Top with marinara and cheese and bake for 15 minutes.
Serve with some extra parsley on top and enjoy.