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Bang Bang Fried Rice

Bang Bang Fried Rice

High-protein breakfast crepes with cinnamon yogurt filling that taste like dessert. No protein powder needed - uses egg whites and Greek yogurt for 40g protein.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 portions
Course: Breakfast, Brunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 40 g oat flour 1/2 scant cup, or any flour
  • 1 tbsp maple syrup or honey
  • 1 egg
  • 180 ml egg whites 3/4 cup
  • 80 g Greek yogurt 1/3 cup, for filling
  • 1 tsp granular sweetener erythritol, for filling
  • 1/3 tsp ground cinnamon for filling
  • 1 tsp granular sweetener erythritol, for topping
  • 1/3 tsp ground cinnamon for topping

Equipment

  • Medium nonstick skillet or crepe pan
  • mixing bowls
  • Whisk or spoon
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a bowl, combine oat flour, maple syrup, egg, and egg whites. Whisk until smooth and lump-free.
  2. Heat a medium nonstick skillet over medium heat with a light coating of oil or butter.
  3. Pour 1/3 cup batter into the center of the hot pan. Immediately swirl the pan in a circular motion to spread the batter evenly.
  4. Cook for 1 to 2 minutes until edges are set and slightly golden, then flip gently with a spatula. Cook the second side for another 1 to 2 minutes.
  5. For the filling, mix Greek yogurt with 1 tsp sweetener and 1/3 tsp cinnamon. If too thick, add a teaspoon of milk to thin.
  6. Spread the cinnamon yogurt filling over each warm crepe, then roll tightly from one end to the other. Place seam-side down on serving plate.
  7. In a small bowl, combine remaining sweetener and cinnamon. Sprinkle over the rolled crepes.

Notes

Use egg whites from a carton for convenience. Don't overcook crepes for the softest texture. Add 1/2 tsp vanilla extract to batter for extra flavor. Best enjoyed fresh but can be refrigerated for up to 2 days.
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