Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Thin savoury egg pancakes, rolled and filled.
Equipment: Blender; non-stick frying pan
Measures and names
Ingredients
- 4 eggs
- 2 tbsp cream cheese (batter)
- Knob of butter
- 200 g spinach, wilted
- 100 g cheddar or ricotta
- 1 garlic clove
- Salt and black pepper
- Green salad, to serve
Method
- Blend the eggs and cream cheese until completely smooth — this is your batter.
- Melt a little butter in a non-stick pan and pour in a quarter of the batter, swirling into a thin pancake. Cook for 1–2 minutes each side. Repeat to make four.
- Wilt the spinach with the garlic, squeeze dry, and mix with the cheese. Season.
- Spread the filling over each pancake and roll up.
- Warm through briefly in the pan and serve with a green salad.
Swaps and tips
Egg-and-cream-cheese pancakes replace a flour batter. Fill with any low-carb mixture you like.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 5 g | 2 g | 46 g | 550 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
