2 servings

CREPES

4 egg whites

80 ml unsweetened almond milk

10 gr coconut flour

pinch sea salt

coconut oil spray

FILLING

1 tbsp olive oil

¼ chopped onion

150 gr frozen and then thaw 

2 egg yolks

75 gr Greek plain non-fat yogurt unsweetened

½ tsp sea salt

¼ tsp nutmeg

¼ tsp complete seasoning

pepper to taste

SAUCE

50 gr frozen spinach and then thaw

50 gr Greek plain non-fat yogurt unsweetened

¼ cup fat-free unsalted chicken broth

pinch of sea salt

pepper to taste

In a bowl add the egg whites and beat by hand until combined. Add the milk, flour and salt integrating well. Let stand 5 minutes.

In a large, non-stick skillet, over medium heat, add a little coconut oil spray and add a half cup of the batter and stir to distribute evenly in the pan. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and leave it for one more minute. Take out and reserve. Repeat the same with the other 3 crepes.

Preheat the oven to 350º F. Grease a baking dish with a little spray oil.

Squeeze the spinach. Put it on a cutting board and cut small.

Heat the oil in a pan and cook the onion until golden brown. Transfer to a bowl and add the chopped spinach, yolks, yogurt, salt, complete seasoning, nutmeg and pepper. Stir and spread the filling on the crepes and roll up. Place in the pan and heat in the oven for 30 minutes or until hot.

For the sauce, add the remaining 50 g of spinach, yogurt and chicken broth to the blender. Blend and season with a pinch of salt and pepper. Heat in the microwave and pour over pancakes when serving.

Per serving (2 stuffed crepes) 200 gr app

Cal: 260.9 P: 21.9 F: 15.1 Cb: 11.5