Here is another place where cottage cheese is sneaking in some extra protein. The crepe batter contains peanut butter powder, which helps boost the protein to 13g per serving.
The chocolate filling is made with very low-calorie unsweetened cocoa powder, which contains a handful of antioxidants. Combined with Greek yogurt and a touch of agave, it’s a powerful way to start your day.
Nutrition (per serving)
Calories: 117; total fat: 3g; protein: 13g; carbohydrates: 8g
Recipe and photo by Erin Palinski-Wade, R.D., C.D.E., L.D.N., C.P.T. of Mommy Hood Bytes.
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Makes 4 servings
- For the crepes:
- ½ cup low-fat cottage cheese
- 2 eggs
- ½ cup quick-cooking oats
- ¼ cup peanut butter powder
- 1/8 tsp baking soda
- 3 Tbsp water
- ½ tsp cinnamon
- For the chocolate filling:
- ½ cup low-fat plain Greek yogurt
- 2 Tbsp 100% cocoa powder
- 1 tsp agave
How to make it
In a food processor or blender, mix together cottage cheese, oats, eggs, peanut butter powder, baking soda, water, and cinnamon.
Bring a skillet over medium heat.
Pour batter onto skillet, and flip when surface is covered in small bubbles. Cook evenly on both sides.
Mix together cocoa powder, agave, and Greek yogurt to form a mousse. When crepe has completed cooking, spread mousse over crepe, fold, and serve warm.