High Protein Crepes with Strawberries and Blueberries

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Impresión
Tiempo de preparación45 min
Sirve10

Light, tender, and impressively nourishing, these High Protein Crepes with Strawberries and Blueberries offer a healthy, restaurant-worthy upgrade to classic French crepes. A quick blend of cottage cheese, whole eggs, and egg whites creates a silky, protein-packed batter that cooks up paper-thin with a subtle hint of vanilla and sweetness.

INGREDIENTES

  • ¾ cup cottage cheese
  • 2 huevos grandes
  • ⅔ cup egg whites
  • 1 tablespoon avocado oil
  • ⅔ taza de agua
  • 1 cup unbleached all-purpose flour
  • 1 cucharada de azúcar
  • 1 cucharadita de extracto de vainilla
  • Butter, for greasing pan
  • California Giant Strawberries and Blueberries for toppings
  • Crema batida
  • miel de maple

DIRECCIONES

      • Add all ingredients to a high speed blender and blend until smooth, about 30 seconds.
      • Transfer to batter to a medium mixing bowl; cover and refrigerate for 30 minutes.
      • Heat a 10” skillet over medium heat. Once the pan is warm, grease with a small amount of butter. Scoop ¼ cup of batter, add into the center of the pan and immediately tilt pan to create a large circle. Cook for about 1-2 minutes, or until the top is no longer glossy and bottom is set. Use a large flat spatula to gently flip and cook for another minute, or until bottom has set. Transfer crepe to large plate and repeat with remaining batter. Make sure to butter skillet before each crepe.
      • Fill your crepes with fresh whipped cream, California Giant Strawberries and Blueberries, and any other fillings or toppings you enjoy.

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