Egg white and chickpea crêpe with cottage cheese

Ingredients

For 1 serving

• Egg whites3
• Chickpea flour10 g
• Extra virgin olive oil1 teaspoon
• Low-fat cottage cheese60 g
• Chives3 g
• Saltto taste

Contains: lactose, eggs,

Method

1. In a bowl, whisk the egg whites with the chickpea flour and a pinch of salt until no lumps remain; let the batter rest while you prepare the filling.
2. Wash, dry and snip the chives; drain the cottage cheese and mix it with half the chives.
3. Grease a non-stick pan, about 22 cm, with the extra virgin olive oil and heat it over a medium heat; pour in the batter and tilt the pan to spread it evenly.
4. Cook for 2 minutes, until the edges come away and the top is set, then flip with a spatula and cook for 2 more minutes, until golden.
5. Slide it onto a plate, fill it with the cottage cheese, fold it in half and finish with the rest of the chives.