NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

1 cup egg whites

0.5 cup unsweetened almond milk

0.5 tsp vanilla extract

0 tsp coconut oil

0.5 cup fat-free ricotta cheese

0.25 cup nonfat Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 cup mixed berries

0.25 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, combine the oat flour, egg whites, almond milk, vanilla extract, and sea salt until completely smooth.

• 2

  In a small mixing bowl, stir together the ricotta cheese, Greek yogurt, lemon zest, and lemon juice until creamy and well combined.

• 3

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

• 4

  Pour about 0.25 cup of the batter into the center of the skillet, quickly swirling the pan to spread the batter into a thin, even circle.

• 5

  Cook for 1 to 2 minutes until the edges are lacy and dry, then carefully flip and cook for another 30 seconds on the other side.

• 6

  Repeat with the remaining batter to make four crêpes.

• 7

  Spread a portion of the lemon ricotta mixture down the center of each crêpe, fold or roll them up, and top with the fresh mixed berries.