High Protein Potato Crepe

Elevate your breakfast or savory snack game with these High Protein Potato Crepes—light, fluffy, and packed with nourishing ingredients to fuel your day. Made with grated potatoes, egg whites, rolled oats, and low-fat cottage cheese, this recipe strikes the perfect balance between hearty and healthy. Whole-wheat flour and Greek yogurt add satisfying texture and richness, while a touch of baking powder ensures a beautifully airy consistency. These gluten-friendly crepes are quick and easy to prepare, coming together in just 40 minutes, making them an ideal high-protein option for busy mornings. Serve them warm with a dollop of Greek yogurt or a sprinkle of fresh chives for a sophisticated touch that’s sure to impress. Perfect for fitness enthusiasts and comfort-food lovers alike, these crepes are a delicious way to boost your protein intake without sacrificing flavor.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Potato
• 6 large Egg whites
• 50 grams Rolled oats
• 100 grams Low-fat cottage cheese
• 30 grams Whole-wheat flour
• 50 grams Greek yogurt
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Chopped chives (optional)

Directions

Step 1

Begin by peeling and grating the potato. Place the grated potato into a large bowl of cold water and set aside to soak for 5 minutes. This helps remove excess starch.

Step 2

Drain the potatoes thoroughly and place them in a clean kitchen towel. Squeeze out as much liquid as possible and set aside.

Step 3

In a blender, add egg whites, rolled oats, cottage cheese, whole-wheat flour, Greek yogurt, baking powder, salt, and black pepper. Blend until the mixture is smooth and well combined.

Step 4

Transfer the blended mixture to a mixing bowl. Fold in the grated potatoes and optional chopped chives until evenly distributed.

Step 5

Heat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil. Swirl to coat the skillet evenly.

Step 6

Pour about 1/3 cup of the crepe batter into the skillet, quickly tilting the pan in a circular motion to spread the batter into a thin layer.

Step 7

Cook for 2-3 minutes on one side until the edges start to lift and are lightly browned. Gently flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.

Step 8

Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, adding more olive oil to the pan as needed.

Step 9

Serve the potato crepes warm, optionally garnished with a dollop of Greek yogurt or a sprinkle of fresh chives.

Nutrition Facts

Serving size	667.2 grams (667.2g)

Amount per serving	% Daily Value*
Calories	1026

Total Fat 43.10g	55%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 5.30g
Cholesterol 20mg	7%
Sodium 2630mg	114%
Total Carbohydrate 109.40g	40%
Dietary Fiber 12.00g	43%
Total Sugars 10.20g
Protein 51.90g	104%

Vitamin D 0IU	0%
Calcium 206mg	16%
Iron 5mg	26%
Potassium 1568mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 20.1%

Carbs: 42.4%