breakfast-crepe-wrap

Breakfast Crepe Wrap

Total time: 30 minutes

Serves 4

5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

½ cup - Almond flour

3 pcs - Large egg, whole, fresh

½ tsp - Vanilla extract

2 tb - Monk fruit sweetener

¼ cup - Water

4 spray - Olive oil cooking spray

4 tb - Cottage cheese, low fat, no sodium added

1 pc - Medium pear, fresh, brown, unpeeled, thinly sliced

1 cup - Cereals ready-to-eat, low fat granola with raisins

4 tsp - Maple syrup, flavoured, sugar free

2 pcs - Medium banana, peeled, sliced diagonally ½ cm thick

UTENSILS

Bowl, Non-stick pan, Knife, Chopping board

INSTRUCTIONS

1. Combine the almond flour and monk fruit sweetener in a bowl. Make a well in the centre.

2. Add the egg, vanilla extract and water to the centre. Stir the mixture until well combined.

3. Grease a non-stick pan using olive oil cooking spray and heat the pan over low heat. Add about 1/4 cup of the crepe batter onto the pan and swirl the pan around for it to spread out. Fry each side for about 2-3 minutes. Remove from the heat. Re-grease the pan and repeat the process until all the crepe batter has been used.

4. Spread one side of each crepe pancake with cottage cheese.

5. Arrange the pear, granola, and banana in the centre of the crepe. Drizzle with maple syrup on top.

6. Roll the crepe and slice it in half. Plate and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 224g