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Buckwheat Protein Crepes

recipe 50 min
Total 382 Kcal 21 g protein 56 g carbs 10 g fat

Ingredients for serving

  • 120 g Almond Milk, Original, .. 0.5 x 1 cup (240g)
  • 1.5 g Salt, table 0.25 x tsp (6g)
  • 36.5 g Cheese, cottage, nonfat, .. 0.25 x cup (not packed) (145g)
  • 33 g Egg, white, raw, fresh 1 x large (33g)
  • 33 g Egg, white, raw, fresh 1 x large (33g)
  • 75 g Buckwheat flour, whole-groat 0.63 x cup (120g)
  • 6.5 g Oil, coconut 0.5 x tbsp (13.6g)

Instructions

  • Add cottage cheese, almond milk, egg white, eggs and sea salt into the blender. Blend this mixture for approx 45 seconds. Then add Buckwheat flour and continue blending for another 10 seconds.
  • Refrigerate this mixture for at least 45 min.
  • After refrigeration add coconut oil and continue to blend for a minute before the mixture starts solidifying.
  • Place your skillet (nonstick one) over medium heat. Do not overheat the skillet as the batter may not spread to your liking.
  • Spread ΒΌ cup of this batter on to the pan and swirl the pan so as to form a thin layer of batter over the pan. Allow it to heat until the bottom portion starts browning and can be easily flipped.
  • Continue cooking another side for a few seconds.
  • Wrap the crepes and freeze them if you want to have them later.

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