NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.25 cup unsweetened almond milk

0.5 cup low-fat ricotta cheese

1 tsp lemon zest

1 tbsp fresh lemon juice

1 tsp vanilla extract

0.5 cup fresh raspberries

0.25 tsp avocado oil

1 tsp monkfruit sweetener

PREPARATION

• 1

  In a blender, combine the liquid egg whites, whole egg, oat flour, almond milk, and vanilla extract, then blend until the batter is completely smooth.

• 2

  In a small mixing bowl, whisk together the ricotta cheese, lemon zest, lemon juice, and monkfruit sweetener until the mixture is light and creamy.

• 3

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

• 4

  Pour approximately one-quarter of the batter into the skillet, immediately swirling the pan to create a very thin, even layer.

• 5

  Cook for 1 to 2 minutes until the edges begin to lift, then carefully flip and cook for another 30 seconds until golden.

• 6

  Repeat the process with the remaining batter to make four crepes.

• 7

  Spread a portion of the lemon ricotta mixture down the center of each crepe and roll them up tightly.

• 8

  Garnish with fresh raspberries and serve immediately while warm.