Bacon And Mushroom Stuffed Oatmeal Crepes [Bulkbites.com]

• Servings: 1
• Time: 20 minutes

Egg crepes are famous breakfast recipe. I used to enjoy them when I was a child. My mom makes it for us with lots of butter and serves with jam and jelly of our choice. I still make crepes for myself in breakfast but modified the recipe a bit to make it appropriate for my current diet plan. I add ground oatmeal to the better instead of all purpose flour and use only egg whites. After making the crepes I stuff them with bacon and mushroom stuffing. You can use any other stuffing according to your choice. The stuffing can be prepared in advance to save the time in the morning. This recipe is very low in fat and high in protein and complex carbohydrate. Bacon and mushroom stuffed oatmeal crepes are a perfect breakfast recipe for a bodybuilder to try in the morning.

Nutrition

• calories: 250
• protein: 26
• carbs: 22
• fat: 7
• saturated fat: 1.9
• polyunsaturated fat: 0.91
• monounsaturated fat: 2.66
• cholesterol: 19
• sodium: 681
• potassium: 558
• dietary fiber: 2.15
• sugars: 4.25
• vitamin a: 21
• vitamin c: 2
• calcium: 148
• iron: 1
• magnesium: 0
• complex carbs: 15.6
• other fats: 1.53

Ingredients

• 2 large Egg, white, raw, fresh
• 2 tbsp Oatmeal
• 10 gram Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D
• 1 slice Pork, cured, bacon, pre-sliced, cooked, pan-fried
• 1 cup pieces Mushrooms, white, raw
• 1 oz Cheese, cottage, nonfat, uncreamed, dry, large or small curd
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 cup Coriander (cilantro) leaves, raw
• 1 tbsp chopped Onions, raw
• 1 gram Oil, olive, salad or cooking

Instructions

• Prepare the stuffing by heating little olive oil and saute onions.
• Add chopped bacon, mushroom, salt and pepper and cook for 1-2 minutes over medium heat.
• Add cottage cheese to the bacon, mix to combine and cook until mushrooms are soft.
• Turn off the heat and let it remain in the pan to keep warm.
• Now prepare the crepes - whisk egg white, milk, oatmeal, cilantro, salt and pepper together until combine.
• Prepare a thin batter, use milk if the better is thick.
• Heat a large non- stick pan over medium heat. Spray some olive oil and pour one tablespoon of better to it. Spread the better up to the edges of the pan. Tilt the pan to spread it evenly.
• Cook until golden brown from the bottom, and then flip crepe to cook from the other side.
• When the crepe cook from the both side remove to a plate and repeat the process for the remaining better.
• Fill the bacon and mushroom stuffing to each crepe and roll up. Serve warm.