HIGH PROTEIN LOW CAL CREPE 👀

Ingredients

• 1 Large Egg (room temperature)
• 100 g Egg Whites (about 3 large egg whites)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Monk Fruit Sweetener (or any zero‑calorie sweetener)
• ½ tsp Ground Cinnamon (freshly ground if possible)
• 1 tbsp Unsalted Butter (for greasing the pan)
• 2 tbsp Greek Yogurt (plain, full‑fat)
• 2 tbsp Cottage Cheese (optional filling)
• 1 tbsp Peanut Butter (optional topping, natural)

Instructions

1. Prepare the Batter

   Crack the whole egg into a small bowl, add the 100 g of egg whites, vanilla extract, monk‑fruit sweetener and ground cinnamon. Blend on high until the mixture is completely smooth and slightly frothy.

   Time: PT2M

2. Heat the Skillet

   Place the non‑stick skillet over medium‑low heat and add the tablespoon of butter, swirling to coat the surface evenly.

   Time: PT1M

   Temperature: Medium heat

3. Cook the Crepes

   Pour a ladleful (≈¼ cup) of batter into the center of the skillet. Quickly tilt and swirl the pan so the batter spreads into a thin, even circle. Cook for about 45 seconds, then gently lift the edge with a spatula; the surface should be set but still slightly glossy.

   Time: PT1M

   Temperature: Medium heat

4. Add Fillings and Fold

   While the crepe is still warm, spread 2 tbsp Greek yogurt over half of it. Add optional cottage cheese or peanut butter if desired. Fold the crepe in half, then in half again to form a triangle.

   Time: PT1M

5. Repeat

   Repeat steps 2‑4 with the remaining batter, adding a little more butter to the pan each time if needed.

   Time: PT2M

   Temperature: Medium heat

Nutrition Facts

Calories

340

Protein

33g

Carbohydrates

10g

Fat

12g

Fiber

2g