Description
These lemon ricotta protein crepes are light, fluffy, and packed with protein. Filled with creamy ricotta and topped with fresh berries, they make a healthy breakfast or brunch.
Ingredients
- 1 cup low fat cottage cheese
- 3 large eggs
- 1 cup all purpose flour
- 1/4 cup unflavored protein powder
- 1 cup unsweetened almond milk
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Cooking spray
- 1 cup part skim ricotta cheese
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
Instructions
- Add the cottage cheese and eggs to a blender and blend until completely smooth.
- Add the flour, protein powder, almond milk, honey, lemon juice, lemon zest, vanilla extract, and salt. Blend again until a thin, smooth batter forms. Let the batter rest for 10 minutes to allow the flour to hydrate.
- Heat a nonstick 8 inch skillet over medium heat and lightly coat with cooking spray.
- Pour about 1/4 cup of batter into the center of the pan, immediately swirling to spread it into a thin circle. Cook for about 1 to 2 minutes until the edges lift easily and the bottom is lightly golden. Flip and cook another 30 to 60 seconds. Transfer to a plate and repeat with remaining batter. You should have about 8 crepes.
- In a small bowl, stir together the ricotta, honey, and lemon zest until smooth and creamy.
- Spread about 2 tablespoons of the ricotta filling down the center of each crepe. Fold or roll and place on a serving plate.
- Top with fresh strawberries and blueberries. Serve immediately.
Notes
- For best results, keep cooked crepes stacked and lightly covered with a clean towel to prevent them from drying out while you finish cooking the batch.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American