2 servings
CREPES (you can choose other recipe from the Recipe Book)
3 eggs
160 ml unsweetened almond milk
35 gr whole oat flour
pinch sea salt
coconut oil spray
FILLING
1 tbsp olive oil
170 gr chopped asparagus
120 gr ricotta cheese
¼ onion finely chopped
1 tsp sea salt
pepper to taste
1 tsp oregano
1 tbsp cilantro finely chopped
1 tsp complete seasoning
SAUCE
50 gr cooked and chopped asparagus
50 gr plain unsweetened Greek yogurt non-fat
¼ cup fat free unsalted chicken broth
pinch sea salt
pepper to taste
In a bowl add the eggs and beat by hand until well 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 ¼ 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. Remove and reserve. Repeat the same with the other 3 crepes.
Preheat the oven to 350º F. Grease a baking dish with a little olive oil.
Heat the oil in a skillet and cook the onion until it begins to brown. Add the chopped asparagus, salt, and pepper. Stir and cook for a few minutes or until al dente. Pour into a bowl and let cool a few minutes. Add ricotta cheese and stir to combine.
Spread the asparagus mixture over the 4 pancakes and roll up. Place them in the baking dish and bake for about 30 minutes or until hot.
For the sauce, place the asparagus, yogurt and the broth in a bowl. Grind with the immersion blender until smooth and season with a pinch of salt and pepper. Heat the sauce in microwave and pour over the crepes when serving.
Per serving (2 stuffed crepes) 240 gr app
Cal: 415.2 P: 25.7 F: 24.7 Cb: 22.3
