Egg white crêpes with yogurt cream and peaches

Ingredients

For 1 serving

• Egg whites120 g
• Oat flour25 g
• Skim milk40 ml
• Sunflower oil1 teaspoon
• Nonfat Greek yogurt120 g
• Peach1
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Blend the egg whites with the oat flour and milk for about 30 seconds, until the batter is thin and smooth.
2. Heat a non-stick pan over medium heat and grease it with the oil using kitchen paper; pour in half the batter and swirl to spread it thinly.
3. Cook for 1–2 minutes, until the top is set and the edges lift, flip with a spatula and cook 1 minute more. Repeat with the rest; they are delicate, so turn them gently.
4. Meanwhile, stir the Greek yoghurt with the honey; wash the peach, remove the stone and cut it into cubes of about 1 cm.
5. Fill the crêpes with the yoghurt cream and peach and roll them up.