2 Ingredient Protein Crêpes

Ingredients

1/2 cup

Naturegg Simply Egg Whites

1/2 cup

gluten free oat flour

2-3 tbsp

Greek yogurt (for topping)

fresh strawberries (sliced, for topping)

fresh blueberries (for topping)

Directions

1. Prepare the Batter: In a mixing bowl, combine Simply Egg Whites and gluten free oat flour. Whisk well, until the mixture is smooth and free of lumps* (see tip 1).

2. Place a non-stick skillet or crêpe pan on the stove over medium-low heat.

3. Pour a small amount of the batter into the pan (about ¼ cup) and tilt the pan to spread the batter evenly into a thin layer.

4. Cook the crêpe for about 30 seconds to 1 minute, or until the edges begin to lift slightly and the underside is golden brown. Flip the crêpe using a spatula and cook for another 30 seconds to 1 minute on the other side.

5. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

6. Assemble: Stack the cooked crêpes on a plate. Top each crêpe with a dollop of Greek yogurt and a generous handful of sliced strawberries and blueberries.

Tips

1. If the batter seems too thick, you can add a splash of water to thin it out slightly.

2. Drizzle crêpes with honey or maple syrup for added sweetness if desired.