YOUR SOLIN GENERATED RECIPE
High-Protein Cottage Cheese Crepes
Whisked into a silky batter, these protein-packed crepes are pan-seared until golden and filled with fresh, vibrant raspberries for a bright morning start.
INGREDIENTS
1 cup low-fat cottage cheese
2 large eggs
0.25 cup liquid egg whites
0.33 cup oat flour
0.5 tsp vanilla extract
0.25 tsp ground cinnamon
1 tsp ghee
0.5 cup fresh raspberries
PREPARATION
Place the cottage cheese, eggs, liquid egg whites, oat flour, vanilla extract, and ground cinnamon into a high-speed blender.
Process the mixture on high for 30 to 45 seconds until the batter is completely smooth and free of cottage cheese curds.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface evenly.
Pour approximately 0.25 cup of batter into the center of the hot skillet and immediately tilt and rotate the pan to spread the batter into a thin, wide circle.
Cook for 2 to 3 minutes until the edges are dry and begin to lift away from the pan, then carefully flip with a thin spatula.
Cook the second side for an additional 1 minute until lightly spotted and set.
Repeat the process with the remaining batter, stacking the finished crepes on a warm plate.
Fold the crepes into triangles or roll them up, then top with the fresh raspberries before serving immediately.