Blueberry Ricotta Crepes

Servings 1

Nutrition per serving: 267 Calories, 23g Carbohydrates, 9g Fat, 23g Protein, 5g Sugar

 

A perfectly balanced, quick and easy breakfast.  You can easily double or triple the recipe to make crepes or smaller pancakes for a larger group.  Also excellent with fresh lemon zest!

 

Ingredients

 

1/3 Cup liquid egg white

1 Whole egg

2 Tbsp ground oats

½ tsp vanilla

½ cup Blueberries, or any berry you prefer

2 Tbsp Part-skim ricotta cheese

Cinnamon to taste

 

Directions

 

1. Whisk together the egg whites, whole egg, vanilla, oats and a dash of cinnamon.  Whisk this very well.  The more air you can whisk in, the lighter your crepe will be.

2. Heat a large non-stick fry pan over medium heat.

3. Pour the egg mixture into the pan.  (depending on your pan, you may need to brush a bit of oil on the bottom)

4. While you crepe is cooking heat the blueberries just until warm and starting to get juicy.  1 min in the microwave for frozen berries was perfect for me.

5. When your crepe is starting to bubble on the top, fold in half and move to a plate

6. Top with berries, ricotta, and a dash of cinnamon

 

Serve Immediately

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