Crepes stuffed with banana and raspberries

Crepes stuffed with banana and raspberries

Ingredients

-1/4 cup of wheat flour
-1/4 cup of water or milk 
-1 egg separating the white from the yolk 
-A pinch of salt
-Spray oil or 1 teaspoon of margarine 
-1 peeled banana, chopped
- 6 raspberries 

Preparation 

In a bowl sift the wheat flour add the salt and mix, add the water and the egg yolk mix, beat the egg whites to the point of nougat and add to the mixture with enveloping movements. On a pan, sprinkle with the oil and add enough mixture to cover the pan, let it cook for about 1 minute over medium heat or until the crepe is cooked turn it, carefully not to break it and cook it on the other end. Serve stuffed with sliced banana and raspberries. 

You can serve them stuffed with fruits, nuts and yogurt, honey, avocado and vegetables, cream cheese and spinach, etc.

This recipe is ideal for breakfast, dinner, snack for children or athletes after training. 

Nutritional Facts	1 crepe stuffed with banana and raspberries	% Daily Value *
Calories	328Kcal	16.4 %
Protein	15.53g	20.7 %
Fat	8.15g	13 %
Carbohydrates	53g	18.5 %
Fiber	5.5g	25 %
* The% daily value is based on a 2000kcal diet