Egg white crepe with raspberries

By the GetYourMacros team · 15 September 2026

A thin and flexible egg white crepe filled with a warm, crushed raspberry compote.

• Time 15 min
• Course Snack
• Diet Vegetarian
• Cuisine Italian
• Allergens eggs

Ingredients (1 serving)

• 150 ml Egg whites
• 100 g Frozen mixed berries
• 10 ml Lemon juice
• Cinnamon to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Heat a small non-stick pan over medium heat and lightly grease it with a drop of olive oil.
2. Whisk the egg whites briefly with a pinch of cinnamon and pour them into the pan, swirling to cover the bottom.
3. Cook the crepe for 2-3 minutes until the edges lift, then flip and cook for another minute.
4. In another small pan, cook the frozen berries with the lemon juice for 5 minutes, crushing them with a fork.
5. Place the crepe on a plate and spread the warm raspberry compote over one half.
6. Fold the crepe in half or roll it up tightly.
7. Serve warm for the best texture.

Tips

• Add a drop of water to the egg whites before cooking to make the crepe even more flexible.
• The raspberry filling can be made in advance and stored in the fridge for 2 days.

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