Egg-white crêpes with ricotta and spinach

Ingredients

For 1 serving

• Egg whites4
• Whole wheat flour15 g
• Spinach80 g
• Part-skim ricotta60 g
• Extra virgin olive oil1 teaspoon
• Nutmeg1 pinch
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. In a bowl whisk the egg whites with the wholemeal flour and a pinch of salt until the batter is smooth and lump-free.
2. Heat a non-stick frying pan of about 20 cm over medium heat, grease it lightly with the oil and pour in half the batter, swirling the pan to spread it thinly; cook for 1 minute per side, until it releases easily, then repeat with the rest.
3. In the same pan wilt the washed spinach, still damp, for 2 minutes over medium heat, until it collapses; squeeze and chop it.
4. Mix the spinach with the light ricotta, a pinch of salt and the nutmeg.
5. Spread the filling over the crêpes, roll them up and serve.