Protein Crepes

Crepes are loaded with protein thanks to the addition of egg whites, milk, and Greek yogurt and are a quick and easy breakfast that will keep you full until lunchtime.

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1 cup whole wheat flour

1 cup skim milk

4 egg whites

1 tablespoon olive oil

1 teaspoon ground cinnamon

olive oil cooking spray

1 cup plain fat-free Greek yogurt

1 tablespoon jelly

1 pinch ground cinnamon, or to taste

Whisk flour, milk, egg whites, olive oil, and cinnamon together in a large bowl until batter is smooth.

Lightly spray a skillet with cooking spray and set over medium heat. Pour 1/4 cup batter into the skillet and rotate skillet so batter spreads to the edges in a thin layer. Cook until bottom is lightly browned, about 2 minutes. Flip and cook other side until bottom is lightly browned, about 2 more minutes. Repeat with remaining batter.

Mix Greek yogurt and jelly together in a bowl. Spoon a layer of yogurt mixture onto each crepe; roll crepe around filling. Place rolled crepes on serving plates and top with remaining yogurt mixture. Sprinkle each crepe with cinnamon.

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Instructions

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