Lebanese

Saffron and Lemon Lebanese-Style Chicken and Spinach Crepes

Name: Saffron and Lemon Lebanese-Style Chicken and Spinach Crepes
Total time: 42 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 cup all-purpose flour; 1 cup milk; 1 egg; 1/4 tsp salt; 1/4 cup olive oil; 1 lb chicken breast; 1 cup spinach; 1 onion, chopped; 1 garlic clove, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground cumin; 1 pinch saffron threads; 1 tbsp lemon zest

A delicate and aromatic variation with saffron and lemon zest.

42 minutes4 servings

Method

Soak saffron threads in a little warm milk, then stir into the crepe batter during mixing.
Mix flour, milk, egg, salt, and 1/4 cup olive oil to make crepe batter. Let rest for 10 minutes.
In a pan, cook chicken breast until fully cooked (internal temperature 74°C/165°F). Shred and set aside.
Sauté onion and garlic in remaining olive oil. Add spinach, salt, pepper, and cumin. Cook until wilted.
Spread mixture on crepes, roll up, and serve.

Mains Chicken

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