Name: Chicken Crepes in Green Sauce
Prep time: 45 min
Cook time: 15 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 San Juan® egg, for the crepe mixture; 1 cup San Juan® Egg Whites, for the crepe mixture; 1/2 cups almond milk, for the crepe mixture; 1/4 teaspoons salt, for the crepe mixture; 3/4 cups oats, ground, for the crepe mixture; 1 tablespoon coconut oil, melted, for the crepe mixture; cooking spray; 2 cloves garlic, cooked, for the sauce; 1/4 onions, cooked, for the sauce; 3 serrano chiles, cooked, for the sauce; 6 tomatillos, cooked, for the sauce; 1 cup cilantro, for the sauce; salt, for the sauce; vegetable oil; 4 cups chicken, cooked, shredded; onion, sliced, for serving; panela cheese, crumbled, for serving; cilantro, for decoration

Preparation

30 mins

15 mins

Low

For the crepe mixture: Blend the Huevo San Juan®, the Claras de Huevo San Juan®, almond milk, salt, ground oats, and coconut oil for 3 minutes or until slightly thickened. Transfer to a bowl and let rest for 5 minutes. Heat a crepe pan or a flat skillet over medium heat. Add cooking spray and a ladle of the crepe mixture. Simultaneously, move the pan with a wrist motion to spread the mixture over the entire surface. Cook for 2 minutes, flip, and cook the crepe for 1 more minute.

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Chicken Crepes in Green Sauce

Ingredients

Preparation

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