High Protein Potato Crepe
Elevate your breakfast game with this High Protein Potato Crepe recipe—a deliciously nutritious twist on a classic dish! Perfect for anyone seeking a hearty, protein-packed option, these crepes combine grated potatoes with egg whites, rolled oats, and low-fat cottage cheese for a satisfying yet health-conscious meal. Enhanced with whole-wheat flour and Greek yogurt, these light and fluffy crepes boast an irresistible blend of wholesome flavors, while baking powder ensures an airy texture. The optional touch of chopped chives adds a hint of freshness, making each bite a delight. Quick to prepare and easy to cook, these potato crepes are ideal for those busy mornings or an energizing brunch. Serve them warm, topped with Greek yogurt or chives, for a dish that's as versatile as it is flavorful.
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Recipe Information
Ingredients
- 200 grams Potato
- 6 large Egg whites
- 50 grams Rolled oats
- 100 grams Low-fat cottage cheese
- 30 grams Whole-wheat flour
- 50 grams Greek yogurt
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped chives (optional)
Instructions
Begin by peeling and grating the potato. Place the grated potato into a large bowl of cold water and set aside to soak for 5 minutes. This helps remove excess starch.
Drain the potatoes thoroughly and place them in a clean kitchen towel. Squeeze out as much liquid as possible and set aside.
In a blender, add egg whites, rolled oats, cottage cheese, whole-wheat flour, Greek yogurt, baking powder, salt, and black pepper. Blend until the mixture is smooth and well combined.
Transfer the blended mixture to a mixing bowl. Fold in the grated potatoes and optional chopped chives until evenly distributed.
Heat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil. Swirl to coat the skillet evenly.
Pour about 1/3 cup of the crepe batter into the skillet, quickly tilting the pan in a circular motion to spread the batter into a thin layer.
Cook for 2-3 minutes on one side until the edges start to lift and are lightly browned. Gently flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, adding more olive oil to the pan as needed.
Serve the potato crepes warm, optionally garnished with a dollop of Greek yogurt or a sprinkle of fresh chives.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.2 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1568 mg | 33% | |
*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.
