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Chicken Crepes


Crepe crust
  • 1 ¼ cup of non fat milk
  • 1 egg
  • 1 cup of all purpose wheat flour
  • ¼ salt
  • ½ cup parmesan cheese
  • 1 tbsp baking powder
  • Cooking spray
Crepe filling
  • 2 tbsp olive oil
  • 1 medium zucchini, diced
  • 1 cup garbanzo beans, canned
  • 4 oz chicken breast, cooked
  • ½ cup fresh basil
  • 1/8 salt
  • ¼ black pepper
  • 2 cups of tomato sauce, seasoned and cooked
  • ½ cup parmesan cheese


  1. In a blender, mix the crepe ingredients: milk, egg, flour, salt and parmesan cheese.
  2. Heat up a medium skillet at medium heat, spray cooking spray, then pour the blender mixture and turn the skillet so that it spread evenly as a think crepe. Let it cook for a minute or so until it is not stuck to the skillet. Flip it, and let it cook for another 30 seconds or so on the other side. Repeat it 3 more times to get 4 crepes crusts.
  3. In the same skillet, heat up the olive oil. Then add the zucchini, the garbanzo beans, the chicken breast and the seasonings. Let is cook for 2 minutes. Remove from heat.
  4. Fill up the crepes with the chicken mixture. Place them on a baking pan. Top them with the tomato sauce and parmesan cheese. Bake it for 5 to 20 minutes at 350 F just to melt the cheese and let it all be warm. Serve it warm.

Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 466
Total Fat 16.1g
Saturated Fat 5.3g
Polyunsat Fat 1.9g
Monounsat Fat 7.7g
Cholesterol 96 mg
Sodium 1691 mg
Total Carbohydrate 52.3g
Dietary Fiber 6.4g
Sugars 13.7g
Protein 29g

Exchanges per Serving

3 lean meat
3 starch
1 vegetable
3 Carb Servings