High Protein Oat Crepe

Crack 2 eggs into a large mixing bowl and whisk with a wire whisk for approximately 1-2 minutes until frothy.

Add 1 cup of milk and 2 tablespoons of strained yogurt to the whisked eggs and continue mixing until a homogeneous liquid is obtained.

In a separate bowl, mix 1 cup of oat flour with 0.5 packet of baking powder. Add to the liquid mixture gradually, whisking constantly to prevent clumping.

To balance the protein taste of the crepe batter and add a refreshing aroma, add 0.25 teaspoon of freshly grated lemon zest and 1 pinch of grated nutmeg. Mix gently with a spatula and let the batter rest for 5 minutes.

Heat a non-stick crepe pan over medium heat. Drizzle 1 dessert spoon of olive oil into the pan and spread evenly over the surface with a paper towel.

Take 1 ladle of the rested crepe batter and pour it into the center of the hot pan, swirling the pan slightly to allow the batter to spread in a circular motion.

When the edges of the crepe begin to separate and bubbles form on the surface (approximately 2 minutes), carefully flip it with a spatula. Cook the other side for 1-2 minutes and transfer to a serving plate. Repeat the same process until the batter is finished.