Servings: 2
Preparation Time: 15 minute
Ingredients
- ¼ cup egg substitute
- 1/4 cup skim milk
- 1/3 cup whole wheat flour
- 1/2 tsp sugar substitute
- 6 oz (or 170g) low fat raspberry yogurt.
- 3 Tbsp vanilla protein powder (whey or soy).
- 1 cup fresh or frozen berries
Directions
- In a medium mixing bowl, whisk the egg (substitute), milk, flour, and sugar substitute until well-blended.
- Lightly coat a non-stick fry pan with cooking spray and place over medium heat.
- Pour half of the crepe batter into the fry pan, then quickly lift and tilt the fry pan to spread the batter. Return to heat. When the edges of the crepe are dry, carefully flip it over and cook until lightly browned, about 2 mins.
- Place crepe on a small plate and repeat with remaining batter.
- In a small mixing bowl, combine yoghurt and protein powder; mix well. Divide filling into two portions and spoon into crepes. Top each with half of the berries. Fold the crepe over the filling, serve and enjoy!
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