One crepe recipe - 2 totally different breakfast options!

In every household, family members will differ in the types of flavours they prefer. In my house, I'm definitely the one with the sweet tooth, while my husband tends to go for the more savoury options. In a house with multiple kids, food allergies and dietary needs, things can get pretty complicated at meal time!

One great way to combat this issue is to start with one base recipe and then customize it from there (probably one of the reasons why sandwiches are the staple food in so many lunches!)

This morning I decided to do that with crepes: one type of base-crepes with two totally different fillings.

  

Basic Crepe Recipe

makes 1 large crepe

Ingredients:

1/2 cup egg whites

1/4 cup cottage cheese

1/4 cup quick oats blended

(This recipe is similar to the oatmeal protein pancakes that were in a previous post, but the texture of this one is much more crepe-worthy)

1) Preheat large frying pan to med-high heat. Lightly spray with pam/extra virgin olive oil.
2) Combine all ingredients in your magic bullet/blender and blend until smooth.
3) Pour in the pan, making sure to spread it evenly and cover the bottom of the pan (sometimes it helps if you pick up the pan and 'swirl' it).
4) Cook for approximately 5 minutes (or until almost cooked all the way through).
5) Using a large spatula, flip to brown the other side.

Calories: 185, fat 2g; protein 23g; carbs 15g;

Once you have your base crepe, you can fill it with anything you like. You can also make a bunch at a time, and then store them in ziploc bags in your fridge for a few days and use them throughout the week for breakfast sandwiches, lunch wraps and snacks.

                                            

Vanilla Butter and Berry filling:

Fill the centre of the crepe with 1tbsp of natural peanut butter, spread evenly along the centre, Top with 4-6 sliced strawberries. Roll crepe. Top with additional berries and drizzle vanilla yogurt on top in place of syrup.

Tomato and Goat's Cheese Scramble filling:

While cooking your crepe, in another small pan make up a small egg scramble using 1 egg, 1/4 cup egg whites, 1/2oz of soft goat's cheese and some diced tomatoes. Line the centre of your crepe with mixed greens, add egg mixture on top and fold. Delicious!