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Recipe Identity Card
- 150 KCal Calories per serving
- Easy difficulty
- Doses for 2 people
- Preparation 10 minutes
- Low cost
Recipe Category: Sweets and Desserts / Vegetarian Recipes / Light Diet Recipes / Protein Recipes / Super-Protein Egg White Crepes
For 6-8 crepes
- 300 g of egg white
- 30 g of oatmeal flour
- 1 pinch of salt
- 10 g of coconut sugar
- 30 g of concentrated soy protein
- 5 ml of extra virgin olive oil
For the filling
- 200 g in banana
- 50 g of peanut butter
- Stone or non-stick pan with a diameter of 14 cm
- Scale weighs food
- In a bowl, combine the oatmeal, protein powder, coconut sugar and a pinch of salt.
Some more information
- Pour the egg whites into the bowl with the powders and mix perfectly to obtain a batter.
- Heat a stone or non-stick pan until it becomes red-hot. Add 1 teaspoon of extra virgin olive oil (only for the first cooking), pour a ladle of batter and cook it for one minute on each side, taking care to turn it with a spatula only when it has formed the golden skin in contact with the pan.
- Remove the crepe from the pan and arrange on a plate. Repeat this procedure until you finish the ingredients: from the second crepe onwards, you can avoid greasing the pan with oil.
- Fill the protein crepes with peanut butter and bananas.
The salty idea
- The crepes can be kept in the fridge for 2 days, well covered with cling film to prevent them from curling or drying out.
Alice's comment - PersonalCookerI proposed the sweet crepes for breakfast, but you can use the same base to make salty protein crepes: for example, stuff them with smoked salmon, a few leaves of rocket and a thin layer of ricotta to turn them into a complete salty meal!
Try the Protein Pancakes too!