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Healthy Blueberry Ricotta Egg White Crepes

healthy blueberry ricotta egg white crepes - featured image

Light and creamy crepes made with egg whites and ricotta, filled with fresh blueberries for a healthy breakfast under 300 calories.

Ingredients

Scale
  • 4 large egg whites (120 ml)
  • ½ cup ricotta cheese (120 g), preferably whole milk ricotta
  • ½ cup all-purpose flour (60 g) or almond flour for gluten-free option
  • ½ cup milk (120 ml), skim or almond milk preferred
  • 1 tablespoon honey or maple syrup (optional)
  • ¾ cup fresh blueberries (100 g), washed and patted dry
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Cooking spray or light olive oil for the pan

Instructions

  1. In a medium bowl, sift together ½ cup all-purpose flour and a pinch of salt to ensure no lumps.
  2. In another bowl, whisk 4 large egg whites until frothy but not stiff. Add ½ cup ricotta, ½ cup milk, 1 teaspoon vanilla extract, and 1 tablespoon honey or maple syrup if using. Whisk until smooth and creamy.
  3. Gradually add the dry ingredients into the wet mixture, whisking continuously to avoid lumps. If batter is too thick, add a splash of milk to thin it.
  4. Preheat a non-stick skillet over medium heat and lightly grease with cooking spray or a teaspoon of olive oil. Wait until the pan is hot but not smoking.
  5. Pour about ¼ cup of batter into the pan, swirling quickly to spread thin and evenly. Cook for 1-2 minutes until edges lift and bottom is golden. Flip carefully and cook the other side for another minute.
  6. Repeat with remaining batter, greasing the pan as needed. You should get about 6 crepes.
  7. Fill each crepe with fresh blueberries, fold or roll them up, and optionally dust with powdered sugar or drizzle with honey.

Notes

If crepes stick, reduce pan heat slightly and add more oil. Let batter rest 5 minutes before cooking to hydrate flour. Use medium heat for best results. For vegan option, use plant-based ricotta and aquafaba instead of egg whites.

Nutrition

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