Protein Crepes

Protein crepes are healthy low-carb, high-protein, gluten-free breakfast crepes made of 3 simple ingredients. A sweet clean eating recipe perfect for breakfast or post-workout.

📝 Ingredients

• 8 Egg Whites ((1 cup + 1/4 cup))
• 5 tablespoons Coconut Flour
• 2 tablespoons Unsweetened Almond Milk (or unsweetened vanilla almond milk)
• 3 tablespoons Granulated Sweetener (optional, adjust to desired sweetness or replace with 1/4 tsp sea salt for savory crepes)
• 1/4 teaspoon Ground Cinnamon (optional)
• 1/2 teaspoon Coconut Oil (or vegetable oil of your choice)

👨‍🍳 Instructions

1. 1--- Make the crepe batter ---
2. 2In a large mixing bowl, add all the ingredients.
3. 3Use an immersion blender to combine all the ingredients. You can also use a blender at low speed. Blend for less than 30 seconds to avoid adding too much air to the batter. Using one of these methods avoids coconut flour lumps in the batter. A manual whisk is not recommended!
4. 4Set aside 5-10 minutes to let the fiber absorb the moisture. You should obtain a slightly thick batter, not as thick as pancake batter but thicker than a regular french crepe batter. It is a bit 'grainy' too, that is normal. If too liquid - it could happen if you didn't measure the egg whites in cups or grams - adjust adding 1 teaspoon coconut flour at a time until the batter is slightly thick as on my video.
5. 5--- Cook the crepes ---
6. 6Place an 8-inch crepe pan over medium heat. It is crucial to use a non-stick pan like mine here, or the crepes may stick to your pan!
7. 7Add 1/2 teaspoon of coconut oil to coat the bottom of the pan. I like to rub the oil with a piece of absorbent paper.
8. 8Let the pan for 1 minute under medium until it gets hot.
9. 9Pour 1/4 cup of crepe batter in the center of the pan.
10. 10Immediately use the back of a tablespoon to spread the batter into a round circle shape crepe. To do so, place the back of the spoon in the center of the scooped batter. By circular motion, spread the batter from the center to the outside until it forms a nice, thin, round crepe. Don't tilt the pan to spread this batter, or it will bread and won't work as for regular french crepes. See the recipe video for more details on spreading.
11. 11Cook for 2-3 minutes or until the bottom of the crepe has slightly browned, the border gets darker, and the top is drying out.
12. 12--- Flip the crepe ---
13. 13Carefully work a spatula underneath it and flip the crepe. Cook on the other side for barely 30 seconds or just to set the batter.
14. 14Cool down on a plate for a few minutes then spread your favorite toppings.
15. 15--- Protein/low carb sweet filling ---
16. 16Fill your crepe with 1/4 cup of protein yogurt, fresh berries, and a tablespoon of almond butter. Feel free to sprinkle extra sugar-free icing powder on top, or sliced almonds!
17. 17--- Storage/rewarm ---
18. 18Store your crepes in the fridge, on a plate, covered with plastic wrap to prevent them from drying out. You can store them for up to 4 days in the fridge.
19. 19Rewarm slightly on a hot pan for 1 minute or microwave for 30-45 seconds.