Whole Wheat Matcha Crepe Roll( 155 Cal)

When your matcha powder is no longer fresh, no longer in bright green color and tastes a little sour, don't throw it away, use it to make some matcha desserts. One of the best way to enjoyed a matcha desert is to serve it with something creamy(I use non fat yogurt) and something sweet(strawberries here).

Matcha crepe is one of the easy and fast matcha desert to make.

I made above dish before my weight training. There should be some carbs but not many simple carbs in the dish. I used whole wheat flour. To create a nice crepe texture, use 2:2:1 water, egg, flour.

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Nutrition:

20 g Carbs

3 g Fat( 0.9 g Saturated Fat)

11 g Protein

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Ingredient:

2oz Egg

1 oz (7g) Whole Wheat Flour

1 tbsp Matcha powder

1/4 cup Non-fat greek yogurt

1 Strawberry

2 oz Water

2 Spray Pam cooking oil

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Instructions:

1. Sieve the whole wheat flour and matcha powder, add egg and water.

2. Use a blender to mix, refrigerate the batter for half an hour

3. Spray some cooking oil to a flat pan. Use a paper towel to spread the oil evenly on the pan. Heat the pan for about 10s. Add in the batter from step to form a very thin layer.

4. After about 10s, flip the crepe. The mixture can make one 6~8'inch crepes.

5. Put the crepes on paper towels/rack to let it cool and and dry.

6. When the crepes cool down, spread the red bean yogurt mixture on the crepe, and roll up the crepe.

7. Sprinkle some matcha powder on the rolled crepes.