2 servings

CREPES (recipe in Recipe Book: "Crepes" letter E)
5 egg whites
140 ml unsweetened almond milk
pinch of sea salt
coconut oil spray
FILLING
1 tbsp olive oil
2 tbsp onion finely chopped
240 gr chicken diced very small
¼ tsp cumin
¼ tsp complete seasoning 
½ tsp sea salt
pepper to taste
50 gr sliced mushrooms
100 gr ricotta
1 tbsp fresh cilantro finely chopped
SAUCE
1 tbsp olive oil
50 gr sliced mushrooms
100 ml water 
½ tsp thyme
¼ tsp sea salt
pepper to taste

To make the 4 large pancakes: In a bowl add the egg whites and beat by hand until combined. Add the milk, salt and stir. Let stand 5 minutes.

In a large nonstick pan, over medium heat, add a little coconut oil spray and add  half a cup of the mixture and stir to distribute the batter. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and set aside. Repeat the same with the remaining 3 crepes.

Preheat the oven to 350º F. Spray a baking dish with a little olive oil.

In a pan, heat the oil and cook the onion until it begins to brown. Add chicken and seasonings: cumin, complete seasoning, salt and pepper, and cook for about 5 minutes. Add the mushrooms and cook a few more minutes. Remove from heat and drain all liquid (set apart). Finally add the ricotta.

Divide the mixture among the crepes and roll. Put them in the pan and set aside.

For the sauce, heat the oil in a pan and sauté the mushrooms until they begin to brown. Add liquid reserved and water to complete 100 ml, thyme, salt and pepper and cook for a few minutes. Transfer to a deep container and grind with an immersion blender. Pour over the crepes and garnish with cilantro to serve.

Per serving (2 pancakes)
Cal: 411.3 P: 55.1 F: 24.2 Cb: 4.3