Get Marathon-Ready With These Buckwheat Yogurt Crepes

In fact, she explains fueling one's body with the right kind of nutrients and snacks can actually help fend off other cravings.

"You want to make sure you’re looking at foods that have no gmos, that are organic, without artificial ingredients," she advises. "The cleaner the foods you put into your body, the better you feel and the less cravings you have and the easier it’s going to be to keep your body that healthy weight which is going to make running those 26.2 miles that much more effective and that much easier."

Buckwheat Blintzes with Greek Yogurt Ricotta Filling and Mixed Berries

26.2(5) grams of protein per serving

Yields 6 blintzes, 2 servings

Buckwheat Yogurt Crepes:

½ cup Plain Stonyfield Greek Yogurt

3 plus 1 egg white large eggs

1 tablespoon honey

1/8 teaspoon fine sea salt

1/3 cup buckwheat flour

2 Tbsp gluten-free oat flour

Yogurt & Cheese filling:

½ cup Plain Stonyfield Greek Yogurt

½ cup fat-free ricotta cheese

1 tablespoons sugar

1 egg

pinch of fine sea salt

For frying and serving the crepes:

Nonfat cooking spray

1 cup of mixed blueberries, strawberries, raspberries and blackberries maple syrup (optional)

Directions:

First, make the filling. In a medium bowl, stir together the yogurt, cheese, sugar, egg yolk, and salt. Set aside. Next, make the batter. In a blender, combine the yogurt, eggs, honey, salt and flours, and mix on low to combine, scraping down the sides of the blender if flour sticks to them. With the motor running, blend in the melted butter.

Heat an 8" pan over a medium flame, and spray with a mist of the cooking spray. Pour ¼ cup of the batter into the pan, tilting and swirling the pan to coat it evenly with a thin layer of batter. Cook the crepe for about 30-45 seconds, until the middle of the crepe appears to be set. Use a thin, metal spatula or butter knife to ease the edges of the crepe up off the pan, then slide the crepe onto a plate, cooked side down. Repeat with remaining batter and filling.

Place 2-3 tablespoons of the filling on the lower third of each crepe. Fold the bottom up over the cheese and then fold the sides in so that they just touch, then roll from the filled end upwards, like a burrito. When the blintzes have all been filled, spray the pan again with cooking spray. Fry the blintzes seam side down over medium-low heat until they are golden on the bottom, about 1 minute, and then flip and brown on the second side, another minute. Serve the warm blintzes with fresh berries and maple syrup on the side.