Light, protein-rich crêpes made with cooked pumpkin, egg white, and oat flour. They are easy to prepare, sugar-free, and suitable for a delicious breakfast, with the option of topping them with yogurt, fresh fruit, and nut butter.
Mash the cooked pumpkin into a smooth purée using a fork or blender, then transfer it to a large bowl.
Add the egg white, oat flour, and 30–50 ml of water. Whisk until you obtain a smooth, fairly liquid batter.
Heat a non-stick pan and lightly grease it with a little oil. Pour in a thin layer of batter and spread it evenly.
Cook the crêpe until the edges begin to lift and the surface sets, then gently flip it with a spatula.
Top the crêpes with yogurt or kefir, fresh fruit, and about 10 g of nut butter, then serve immediately.
Hand whisk
Non-stick pan
Kitchen spatula
Store the crêpes in the refrigerator in an airtight container for up to 2 days. Reheat them briefly in a pan before serving.
The basic recipe provides approximately 270 kcal and 25 g of protein. With yogurt or kefir, fresh fruit, and nut butter, the nutritional content can reach approximately 380 kcal and 32 g of protein. For a strictly gluten-free version, use certified gluten-free oat flour.
Italia, Emilia Romagna
| Energy (kcal) | 82.59 |
| Carbohydrates (g) | 9.25 |
| of which sugars (g) | 1.76 |
| Fat (g) | 2.08 |
| of which saturates (g) | 0.47 |
| Protein (g) | 6.73 |
| Fibre (g) | 1.34 |
| Salt (g) | 0.08 |
