Light and creamy crepes made with egg whites and ricotta, filled with fresh blueberries for a healthy breakfast under 300 calories.
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.
Keywords: healthy crepes, blueberry crepes, ricotta crepes, egg white crepes, low calorie breakfast, gluten-free option, easy crepes, brunch recipe