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Bacon And Mushroom Stuffed Oatmeal Crepes

recipe 20 min
Total 250 Kcal 26 g protein 22 g carbs 7 g fat

Ingredients for serving

  • 66 g Egg, white, raw, fresh 2 x large (33g)
  • 58 g Oatmeal 2 x tbsp (29.5g)
  • 10 g Milk, reduced fat, fluid, 2% ..
  • 11 g Pork, cured, bacon, pre-sliced, .. 1 x slice (11.5g)
  • 35 g Mushrooms, white, raw 1 x cup pieces (35g)
  • 113 g Cheese, cottage, nonfat, .. 1 x oz (113g)
  • 0 g Salt, table 1 x dash (0.4g)
  • 6 g Spices, pepper, black 1 x tbsp, ground (6.9g)
  • 4 g Coriander (cilantro) leaves, raw 1 x cup (4g)
  • 10 g Onions, raw 1 x tbsp chopped (10g)
  • 1 g Oil, olive, salad or cooking

Instructions

  • Prepare the stuffing by heating little olive oil and saute onions.
  • Add chopped bacon, mushroom, salt and pepper and cook for 1-2 minutes over medium heat.
  • Add cottage cheese to the bacon, mix to combine and cook until mushrooms are soft.
  • Turn off the heat and let it remain in the pan to keep warm.
  • Now prepare the crepes - whisk egg white, milk, oatmeal, cilantro, salt and pepper together until combine.
  • Prepare a thin batter, use milk if the better is thick.
  • Heat a large non- stick pan over medium heat. Spray some olive oil and pour one tablespoon of better to it. Spread the better up to the edges of the pan. Tilt the pan to spread it evenly.
  • Cook until golden brown from the bottom, and then flip crepe to cook from the other side.
  • When the crepe cook from the both side remove to a plate and repeat the process for the remaining better.
  • Fill the bacon and mushroom stuffing to each crepe and roll up. Serve warm.

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