Oat Crepe with Greek Yogurt, Peanut Butter and Blueberries
10Min
2Servings
420Cal
EasyLevel
VegetarianKid friendlyhigh-proteinvegetarian
#high-protein#meal-prep#quick
Equipment
Blender
Mixing bowl
Whisk
Non-stick pan
Spatula
Plate
Ingredients
Batter
oats (ground)
80 g
egg
1 piece
milk
120 ml
baking powder
3 g
salt
1 g
Toppings
greek yogurt
150 g
peanut butter
40 g
blueberries
80 g
Instructions
1
Prepare the batter
Blend oats into flour, then whisk with egg, milk, baking powder and salt until smooth.
2
Cook the crepes
Heat a non-stick pan over medium heat and pour in a thin layer of batter. Cook 1-2 minutes per side until golden.
10 minMedium heattimer 2 min
3
Assemble and serve
Spread Greek yogurt over each crepe, add peanut butter, top with blueberries and fold or roll.
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 30-40 seconds or skillet 1 minute
Store crepes and toppings separately. Reassemble just before eating for best texture.
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