Spinach Crêpe Roll

Ingredients

• 125 g baby spinach (fresh leaves; 100-150g)
• 200 ml egg whites (liquid egg whites)
• 50 g rice flour
• 70 g Philadelphia Protein (or other light spreadable cream cheese)
• olive oil (for greasing the pan)
• salt (to taste)

Steps

1. 1

   In a blender, combine the baby spinach leaves, 200ml of egg whites, and 50g of rice flour.

2. 2

   Blend the mixture until completely smooth and vibrant green.

3. 3

   Lightly grease a non-stick pan with a small amount of olive oil.

4. 4

   To make crêpes: Pour a small amount of batter into the pan, swirling to coat the bottom. Cook for 1-2 minutes per side until set. Repeat with remaining batter.

5. 5

   To make a roll: Pour all the batter into the pan at once. Cover and cook over low heat for 10-15 minutes until the top is set and firm.

6. 6

   Spread 70g of Philadelphia Protein (or light cream cheese) over the cooked crêpes or the large roll.

7. 7

   Season with a pinch of salt, then roll up the crêpes or the large sheet to serve.

Notes

This recipe is a great way to incorporate greens into a high-protein meal. The macros for the total recipe are approximately 380 calories, 47g carbohydrates, 36g protein, and 4g fat.

Nutrition per serving

• appetizer
• main
• vegetarian
• gluten-free
• high-protein
• healthy
• fit-recipe
• spinach