NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.25 cup plain white flour

0.5 cup soya milk

0.75 cup 0% fat Greek yogurt

1 cup strawberries

0.5 tsp honey

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.5 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, soya milk, and sea salt until completely smooth.

• 2

  Slowly sift in the plain white flour and whisk until no lumps remain, creating a very thin crepe batter.

• 3

  In a separate small bowl, mix the Greek yogurt, honey, lemon juice, and lemon zest until creamy and well combined to create your high-protein ricotta substitute.

• 4

  Heat a large non-stick skillet over medium-high heat and lightly coat with the avocado oil.

• 5

  Pour 0.25 cup of batter into the center of the pan, tilting it quickly in a circular motion to coat the surface thinly.

• 6

  Cook for 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds until golden.

• 7

  Repeat the process to make 4 crepes total, then spread the lemon-yogurt mixture evenly inside each one.

• 8

  Top with the fresh sliced strawberries, roll tightly, and eat all 4 crepes to reach your protein goal.