Nutritionist Anna Serra recommends this green pancake recipe for a quick and protein-rich meal

In a diet where calories are sometimes cut while protein intake is neglected, these green pancakes serve several purposes at once: they provide high-quality protein that regulates appetite hormones and preserves muscle mass, all while being very quick to prepare. And that's where the appeal of Anna Serra's recipe lies for people trying to lose weight or simply looking for a satisfying meal that requires no more effort than a ready-made dish.

Why Anna Serra's green crepe recipe is so filling

This savory version of crêpes relies on a trio of protein-rich ingredients: the eggs in the batter, the ricotta in the filling, and the smoked salmon. With 100g of fresh spinach, 2 eggs, 120ml of milk or plant-based milk, and 60g of wholemeal or oat flour for the batter, followed by 150g of ricotta and 80-100g of smoked salmon for the filling, the meal remains both colorful and satisfying. By combining these proteins with the fiber from the spinach, wholemeal flour, and arugula, the recipe stays true to the idea of ​​prolonged satiety without feeling like a diet dish, which can facilitate a change in eating habits over time.

Protein-packed green crepe recipe: ingredients and quick steps

To maintain this balance, the ingredient list remains short and easy to remember. For the pastry, fresh spinach is first blended with eggs and milk, which immediately gives it a green color. Wholemeal or oat flour is then added to provide structure and fiber, while salt and pepper adjust the flavor. The filling combines a creamy ricotta base, citrus fruit for freshness, aromatic herbs, and a generous portion of smoked salmon, topped with a bed of arugula.

• 100g of fresh spinach
• 2 eggs
• 120 ml of milk or plant-based drink
• 60g of wholemeal flour or oat flour
• Salt, pepper
• 150g of ricotta or thick white cheese
• Lemon zest, dill or chives.
• 80 to 100 g of smoked salmon
• A few rocket leaves

Once everything is weighed, the preparation is a breeze. Start by blending 100g of fresh spinach with 2 eggs and 120ml of milk until smooth and a vibrant green. Then add 60g of wholemeal or oat flour, a pinch of salt, and pepper, before blending again to eliminate any lumps. In a lightly oiled non-stick pan, cook each small ladleful of batter for 1 to 2 minutes on each side, until the edges begin to lift. While the crepes are cooling slightly, mix 150g of ricotta cheese with lemon zest and herbs. Spread this cream on the crepes, top with 80 to 100g of smoked salmon and a few arugula leaves, then roll or fold into triangles.

Vary your protein-rich green pancakes depending on what's in your fridge.

These green pancakes can be adapted to almost any fridge: salmon replaced by smoked trout, chicken breast or natural tuna, vegetarian version with pan-fried tofu or poached eggs, ricotta swapped for cream cheese, fresh goat cheese or skyr seasoned with spices, while still keeping a plate rich in protein.