Pumpkin Protein Crepe

  • U Serves 1 Person
  • P Prep: 00:05
  • P Cook: 00:05
Pumpkin Protein Crepe

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)


Amount Per Serving


Calories 275

Calories from Fat 36


% Daily Values*


Total Fat 4.04

6.22%


Saturated Fat 0.62

3.10%


Polyunsaturated Fat 2.15


Monounsaturated Fat 1.12


Cholesterol 18.05

6.02%


Sodium 817.85

34.08%


Potassium 634.63


Total Carbohydrate 24.92

8.31%


Dietary Fiber 4.19

16.76%


Sugars 13.74


Protein 35.13


Vitamin A 9.13%

Vitamin C 14.77%


Calcium 39.04%

Iron 7.56%


* Nutritional Values are estimated and may vary

³ Description

A healthy, delicious, protein packed crepe with the taste of fall

² Ingredients

  •  1/3 cup, mashed Cooked Pumpkin (from Fresh)
  •  1/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
  •  1 serving (serving = 1/4 cup) Frigo Fat Free Ricotta Cheese
  •  1/8 cup (not packed) Cottage Cheese (Nonfat)
  •  0.66 cup Egg White
  •  1/2 small (6" to 6-7/8" long) Bananas
  •  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  •  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
  •  1/2 serving (serving = 2 tbsp) Bob's Red Mill Flaxseed Meal
   

q Directions

Recipe by: Sarah Spann
FreshFitnHealthy.com


Pumpkin Protein Crepe with Vanilla Cream filling
For Crepe:
-2/3 cup egg whites
-1/3 cup pumpkin
-2T cottage cheese
-1T ground flaxseed
-1 tsp baking powder and vanilla extract
-dash of sea salt
*Sweeten to taste (fresh pumpkin and my filling were sweet enough for me alone)

Vanilla Cream
-1/4 fat-free or low-fat ricotta cheese
-1/4 greek yogurt
-1/2 very ripe big banana
-1/2 tsp vanilla extract
Optional: 1T honey if banana isn’t sweet enough

Directions: Blend all crepe ingredients until smooth in blender. Cook in pan on medium heat until done (makes one big crepe or 2/3 small). Blend all vanilla cream ingredients together. Fill crepe/crepes with filling, and roll up! (Mint leaf for decoration) Enjoy!

Recipe Provided by @freshfitnhealthy

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