Protein breakfast cprepe sandwich (355kcal, f 13.7, c 29.3, p 23.1)
Ingredients for the crepe:
– 1 Egg
– 1 Egg white (≈30gr)
– 2 TBSP Flour (15gr)
Filling:
– 1/3 cup of Smooth cottage cheese (75gr)
– 1/3 cup of Berries compote (≈100gr)
– 1 tsp of Almond butter (5gr) (optional)
– Almond petals (≈2,5gr) (optional)
Method:
1. Egg — Separate the Egg white and the Egg yolk — Put the Egg yolk away
2. Egg white — Add — Beat until stiff peaks form
3. Egg yolk, Flour — Add — Combine carefully — Fry on low-medium heat
4. Smooth cottage cheese — Spread on the half of the crepe
5. Berries compote — Put on the Cottage cheese
6. Almond butter — Pour over the Berries compote
7. Almond petals — Sprinkle over the filling — Fold — Enjoy!
Tips:
You can use 3 egg whites instead of 1 egg and 1 egg white.
You can use any type of flour.
You can add protein powder to the crepe’s butter or replace part of the flour with it to increase the protein amount.
Use low-fat or non-fat cottage cheese to reduce the fat content and increase the protein amount of the crepe sandwich.
You can use skir or Greek yogurt instead of smooth cottage cheese.
To make berries compote cook 1 cup (150gr) of berries until thicken.
You can make a savory version by changing the filling.
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