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Protein-rich and naturally lactose-free savory crêpe made with oat flour, plain whey protein, spinach, hummus, and cherry tomatoes. It is ideal for a quick, nutritious, and satisfying lunch or dinner.
Place the oat flour, whey protein, egg, water, and a pinch of salt in a blender jar. Blend until you obtain a smooth, homogeneous batter.
Heat a nonstick pan and pour in the batter, spreading it evenly to form one large crêpe. Cook it for approximately 2 minutes per side.
In a hot pan, briefly sauté the spinach with a sprinkling of pepper until slightly wilted.
Spread the hummus over the crêpe, then add the sautéed spinach and halved cherry tomatoes.
Fold the crêpe and serve it hot, adjusting the salt and pepper if necessary.
Immersion blender
Nonstick pan
Consume immediately after preparation. Alternatively, store the filling in the refrigerator for up to 24 hours, separately from the crêpe.
For a more uniform texture, let the batter rest for 2 minutes before cooking. The recipe is lactose-free if certified lactose-free whey protein is used
Italia
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Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
