Heart-Healthy Potato Crepe
Indulge in a guilt-free, delicious twist on a classic dish with our Heart-Healthy Potato Crepe recipe, a wholesome creation designed to nourish and delight. Featuring the natural creaminess of Yukon Gold potatoes, protein-packed egg whites, and the goodness of whole wheat flour, this dish balances hearty flavors with thoughtful nutrition. These golden, crisp crepes are complemented by a vibrant filling of sautéed fresh spinach, juicy diced tomatoes, and a sprinkle of tangy low-sodium feta cheese. The recipe emphasizes heart-healthy ingredients like olive oil and skim milk, delivering a satisfying texture and taste without compromising on wellness. Perfect for a light yet filling breakfast, brunch, or even dinner, this easy-to-make recipe comes together in just 40 minutes and serves beautifully warm. Keywords: heart-healthy recipe, potato crepes, healthy breakfast, spinach and feta filling, quick and nutritious recipe.
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Recipe Information
Ingredients
- 2 medium Yukon Gold potatoes
- 4 large Egg whites
- 0.5 cup Whole wheat flour
- 0.5 cup Skim milk
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Fresh spinach
- 0.25 cup Low-sodium feta cheese
- 0.5 cup Diced tomatoes
Instructions
Begin by peeling and grating the Yukon Gold potatoes using a medium-sized grater. Squeeze out any excess moisture from the potatoes using a clean kitchen towel.
In a large bowl, combine grated potatoes with egg whites, whole wheat flour, skim milk, and olive oil. Season with salt and black pepper, stirring until the mixture is smooth and well combined.
Preheat a non-stick skillet over medium heat. Lightly brush the surface with a small amount of olive oil if necessary.
Pour a ladleful of the potato batter onto the skillet, spreading it out evenly into a thin layer. Cook for about 2-3 minutes on one side until the edges start to crisp and the underside turns golden brown.
Flip the crepe carefully using a spatula and cook for another 2 minutes until both sides are golden brown and cooked through. Remove the crepe from the skillet and set aside. Repeat the process with the remaining batter.
For the filling, using the same skillet, add the fresh spinach and sauté for 2 minutes until wilted. Stir in the diced tomatoes and continue to cook until warmed through, about 1 minute.
Fill each crepe with a portion of the spinach-tomato mixture and sprinkle with low-sodium feta cheese before folding them into halves or quarters.
Serve the crepes warm and enjoy a heart-healthy meal packed with flavor and nutrients.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 15.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 624 mg | 48% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2614 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
