YOUR SOLIN GENERATED RECIPE
Banana Ricotta Crepes with Maple Drizzle
Delicate oat and egg white crepes folded over a creamy, protein-packed ricotta filling and topped with warm, caramelized banana slices.
INGREDIENTS
0.5 cup liquid egg whites
1 large egg
1 tbsp oat flour
0.25 cup non-fat Greek yogurt
0.5 cup part-skim ricotta cheese
0.5 medium banana
0 tsp ghee
0 tsp maple syrup
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
PREPARATION
In a blender, combine the egg whites, whole egg, oat flour, and Greek yogurt until completely smooth.
Heat a non-stick skillet over medium heat and lightly coat with half of the ghee.
Pour a thin layer of batter into the pan, swirling to cover the bottom, and cook for 1-2 minutes per side until golden.
In a small bowl, whisk together the ricotta cheese, vanilla extract, and half of the cinnamon until fluffy.
Slice the banana into thin rounds and lightly sauté them in the remaining ghee until slightly softened.
Spread the ricotta mixture onto each crepe, fold or roll them up, and top with the warm banana slices.
Finish with a drizzle of maple syrup and a sprinkle of the remaining cinnamon.