Eat Sleep and Play Primally


Viva La Crepe

I used to live down the street from a little coffee house and creperie, The City Coffee House and Creperie .  Their crepes are simply to die for.  One of my favorites was the Shady Oak which was a buckwheat crepe filled with grilled chicken, spinach, tomato relish, havarti cheese and  drizzled with honey mustard dressing.  It was a favorite indulgence of mine.  I was craving one of these crepes theo other day so I decided to replicate it.  My version was just as delicious but still primal to the core.  I hope you enjoy it as much as I did! You can fill these delicious crepes with anything you like.  They are great for any meal and perfect filled with your favorite fruit for desert.

Crepes Stuffed with Chicken, Tomato Relish and Spinach

You will need a good non-stick skillet (8″) or a crepe pan. This recipe will yield 4 crepes.


  • 5 eggs
  • 1/2 cup plus two tablespoons of almond or coconut flour
  • 2 1 tsp. honey
  • 3 tbls. dijon mustard
  • 4 grilled chicken breasts
  • 2 cups baby spinach
  • 2 ripe tomatos
  • 2 green onions
  • 1 tbls Olive Oil
  • 2 tbls. balsamic vinegar
  • 2 tbls. chopped fresh basil
  • coconut oil


Make the crepe batter.  Beat the eggs in a mixing bowl and add the almond or coconut flour and one teaspoon of honey. Stir to combine well and refrigerate for 15 minutes.

Next, make the tomato relish.  Combine chopped tomato, sliced green onions, chopped basil, olive oil and balsamic vinegar.  Stir to combine and add salt and pepper to taste.  set aside so the flavors can combine.

Make the honey mustard drizzle by combining 3 tablespoons of dijon mustard with 2 table spoons of honey.

Dice up the grilled chicken breasts and coarsely chop or tear the spinach and set aside.

Now preheat your oven to 300º f. and heat the non-stick skillet or crepe pan over medium heat.  Add 1/2 tbls. of coconut oil to the pan.  Remove the crepe batter from the refrigerator and stir well. Pour 1/2 cup of the stirred crepe batter in the hot pan and swirl to evenly and thinly  the batte over the pan.  Watch the crepe closely as it will brown fairly quickly.  When the crepe is nicely browned flip it in the pan and brown the other side.  Remove the crepe from the pan and place it on a cookie sheet.  Continue making the crepes until you have used all the batter.

After the crepes are done fill 1/2 side of the crepe with 1 chopped chicken breast, 1/2 cup spinach and 2-3 tabls. of the tomato relish.  Fold the crepes over the stuffing and place the cookie sheet in the oven for about 10 minutes or until the crepes are evenly heated through.

Plate each crepe, drizzle with the honey mustard and serve.

These crepes are very versatile and can be stuffed with just about anything.  a delicious vegetarian version might include spinach, sauteed mushrooms and goat cheese.  Or try filling them with fresh sliced berries and drizzled with cream.  Bon appetit!

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Friday, June 18th, 2010 Uncategorized No Comments