Who says crepes need to be sweet? There is another salty alternative for all the sportsmen looking for a pleasant change in their diet. Try salty crepes stuffed with spinach, salmon and fried egg instead of your day to day routine of preparing oatmeal, scrambled eggs or curd for breakfast.
You will only need a few ingredients and about 15 minutes to prepare this yummy recipe. Moreover, these salty crepes contain about 24 grams of protein, 2 grams of fibre and 100 % delicate taste. Give it a try and enjoy!
Ingredients for batter:
- 50 g wholemeal spelt flour
- 20 g no flavour True Whey Protein
- 120 ml milk
- 1 egg
- ½ teaspoon of dried basil
- 1/4 teaspoon of salt
Ingredients for filling:
- 250 g baby spinach
- 75 g smoked salmon
- 3 eggs
- 2 garlic cloves
- pinch of salt
- a pinch of ground black pepper
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Preparation:
Mix up wholemeal spelt flour with True Whey protein, salt and dried basil. Slowly whisk into all wet ingredients. Our crepe batter might be a bit runny.
Crepes should be cooked on nonstick frying pan for 1 minute per side. If you do not have nonstick frying pan, spray olive oil onto basic frying pan. Remove from heat and prepare ingredients for crepe filling.
Put baby spinach into the pan and steam over medium-low heat, then add pressed garlic cloves and salt with ground black pepper. We can stuff our crepes after we prepare fried egg as well.
Crepes should be firstly stuffed with steamed spinach and smoked salmon. Do not overfill the crepe so we can easily form it to a square as we fold in four sides of the crepe. Place the fried egg on the top and enjoy. Bon appetit!
| Nutritional values | for 1 crepe |
|---|---|
| Calories | 277 |
| Protein | 24 g |
| Carbohydrates | 15 g |
| Fibre | 2 g |
| Fat | 12 g |
Do you like this fitness recipe? Write us about how your salty protein pancakes turned out to be and also whether you like to experiment in your kitchen. If this article pleasantly surprised you, you can spread it by sharing.
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