Keto Chicken Spinach And Broccoli Crepes With Hollandaise Recipe

Fusion cuisine

Keto Chicken Spinach and Broccoli Crepes with Hollandaise recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken, fresh spinach, and broccoli wrapped in low-carb crepes, topped with a creamy hollandaise sauce. Perfect for those seeking a satisfying and healthy meal.

Ingredients

  • 1 Bunch Baby Spinach - Bunch
  • 450G Pack'D Organic Broccoli Florets
  • - Cathedral City Mature Cheddar Cheese
  • Pack Tray Of 30 Medium Free Range Eggs
  • NaN Unsweetened Almond Beverage
  • 350G Natoora Large New Season Unwaxed Lemons
  • 200 g Greenvie Blue Cheese Block 200G
  • 220 Ml The Coconut Collab Plant-Based Double Cream
  • 4 Chicken Drumstick X4
  • - Ktc Vegetable Oil
  • - Tropical Sun Onion Powder
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • NaN Old India Blanched Ground Almond Flour
  • 200G All Things Butter Unsalted Butter
  • NaN Organic Golden Flaxseed Flour
  • 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
  • - Shan Garlic Pickle

Instructions

  1. 1. Preheat the oven to 350°F (175°C).
  2. 2. For the filling, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 tablespoon of minced garlic and 12 ounces of chopped broccoli, stir-frying until the broccoli is crisp-tender, about 5 minutes.
  3. 3. Add 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet. Stir in 12 ounces of fresh spinach and cook until wilted, about 2-3 minutes.
  4. 4. In a large bowl, combine the cooked broccoli and spinach mixture with 16 ounces of shredded cooked chicken, 1/2 cup of crumbled gorgonzola cheese, and 1/4 cup of shredded cheddar cheese. Beat 1 egg and mix it into the filling.
  5. 5. For the crepes, whisk together 1 cup of almond flour, 1 1/2 cups of unsweetened almond milk, 3 eggs, 1 teaspoon of vegetable oil, and 1/4 teaspoon of salt until smooth.
  6. 6. Heat a 10-inch non-stick skillet over medium heat and lightly coat with cooking spray. Pour in about 1/4 cup of the batter, tilting the skillet to spread it thinly and evenly. Cook until lightly browned on both sides, about 1-2 minutes per side. Transfer to a plate and repeat with the remaining batter.
  7. 7. Spoon the chicken and vegetable filling along the center of each crepe, then roll them up. Place the filled crepes side by side in a greased 13x9x2-inch baking dish.
  8. 8. Sprinkle the remaining 3/4 cup of shredded cheddar cheese over the top of the crepes. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  9. 9. While the crepes are baking, prepare the hollandaise sauce. In a small saucepan over low heat, whisk together 4 egg yolks, 2/3 cup of heavy cream, 1/4 teaspoon of salt, and the juice of 1 lemon. Cook, stirring constantly, until the mixture begins to thicken, about 5 minutes.
  10. 10. Remove the saucepan from heat and stir in 1/2 cup of unsalted butter until fully melted and incorporated.
  11. 11. Once the crepes are finished baking, serve immediately with the warm hollandaise sauce spooned over the top.