Spinach and Prosciutto Crepe Pockets

Protein 27 g | Fat 17 g | Carbs 28 g

Calories 370 | Protein 29 % | Fat 40 % | Carbs 30 %

Fiber 4 g | Sodium 689 mg | Sat. Fat 7 g

Preheat oven to 350 degrees F.
Spoon flour into a measuring cup and gently level (do not pack). In a separate bowl, whisk four eggs with milk until well blended. Slowly add the flour and whisk until smooth. Add the onion powder and pinch of salt.
Heat a nonstick skillet to medium heat. Add ¼ of the butter and swirl around to melt with the of the pan being coated. Gently add 1/3 cup of the crepe batter to the center of the pan and swirl to coat pan. Cook the batter until the outward sides begin to start to lift up from the pan. Flip and cook for an additional 2 minutes or until cooked through.
Place the crepe on a non-stick cooking sheet.
Repeat step 3, but when placing the remaining crepes on sheet, have them all in a single layer.
Place the spinach and hot sauce in microwave safe dish and cook for 45 seconds, covered.
Gently spread on ¼ of the spinach on each crepe, leaving about ¼ inch edge free (like a pizza crust)
Top the spinach with 1 oz of prosciutto and 1/4th of the cheese.
Place the sheet in the oven to let the cheese melt.
Meanwhile lightly spray the skillet with cooking spray and cook 4 fried eggs.
Watch the crepes closely while doing step 9 and remove once the cheese is melted (5-7 minutes) to prevent burning.
Place one egg in the center of the crepe and fold the sides over to form a square. Consider serving alongside a dish of Greek vanilla yogurt topped with fresh strawberries.

The crepe batter is the starter. Experiment with other high nutrient quality ingredients to use as a filling. Consider caramelized onions, shredded beef and Swiss cheese.
To reduce the bubbles in your batter, refrigerate the crepe mix for 1 hour.

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