Crepes… healthy? I’m sure you’re thinking, “how can this be possible!” When I used to think of crepes all I could imagine was nutella and whipped cream. When I realized these tasty breakfast treats could be protein packed and nutritious I was sold! I now make them weekly. Remember to blend them for at least 20 seconds so the batter is smooth and thin.
This recipe makes 4 crepes and has 25 grams of protein and 4 grams of carbs per serving.
Ingredients:
- 1 cup of egg whites
- ½ cup of low fat cottage cheese, completely drained of all liquid
- ½ cup of coconut flour
- ½ Tbsp Isopure chocolate protein powder
Filling:
- 4 Tbsp raspberry jam (1 tbsp per crepe)
Directions:
Step 1: Add all ingredients in a high speed blender and blend until smooth
Step 2: Heat pan and coat with a generous amount of coconut oil
Step 3: Pour a small amount of the mixture into the pan and swirl around to form a thin layer
Step 4: Cook for 2 minutes
Step 5: Quickly flip and cook for another 2 minutes
Step 6: Slide crepe off the pan and onto a plate.
Step 7: Spread raspberry jam all over the crepe and roll into a tube.
Yours in health,
Ruth
