Egg and White Cheese Crepe

Name: Egg and White Cheese Crepe
Yield: 4
Ingredients: 1 tablespoon of water; 4 tablespoons of wheat flour; 2 eggs; 1/2 teaspoon of salt; 1 tablespoon of olive oil; Filling:; 100g of chopped endive; 200g of white cheese crumbled; 2 tablespoons of light mayonnaise; 2 tablespoons of low-fat natural yogurt; thyme, oregano, salt, and black pepper to taste

1
1 tablespoon of water
2
4 tablespoons of wheat flour
3
2 eggs
4
1/2 teaspoon of salt
5
1 tablespoon of olive oil
6
Filling:
7
100g of chopped endive
8
200g of white cheese crumbled
9
2 tablespoons of light mayonnaise
10
2 tablespoons of low-fat natural yogurt
11
thyme, oregano, salt, and black pepper to taste

Ingredients

1
1 tablespoon of water
2
4 tablespoons of wheat flour
3
2 eggs
4
1/2 teaspoon of salt
5
1 tablespoon of olive oil
6
Filling:
7
100g of chopped endive
8
200g of white cheese crumbled
9
2 tablespoons of light mayonnaise
10
2 tablespoons of low-fat natural yogurt
11
thyme, oregano, salt, and black pepper to taste

Directions

1
Mix the water with the flour, egg, salt, and oil
2
Blend everything in a blender
3
Place it in a covered container and refrigerate for 15 minutes
4
Remove and make the crepes
5
Filling:
6
Mix the endive, cheese, and mayonnaise
7
Then, season with thyme, oregano, salt, and black pepper
8
Assembly:
9
With a spoon, place some of the filling on each crepe and fold them in four or make a roll
10
Serve cold with green salad.