🥞 High-Protein Crepes

🍽️ Servings

Makes about 6–8 crepes (depending on size)

⏱️ Time

Prep: 5–10 minutes
Cook: 15 minutes
Total: 25 minutes

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🧂 Ingredients

Base Ingredients:

• 4 large eggs
• ¼ cup almond flour
• ¼ cup coconut flour

Recommended Additions (for best texture & taste):

• ¾ cup unsweetened almond milk (or any milk of choice)
• 1 tbsp melted butter or coconut oil (plus more for greasing the pan)
• ½ tsp vanilla extract (optional — for sweet crepes)
• Pinch of salt
• Sweet version: Add 1–2 tsp honey, maple syrup, or a few drops of stevia
• Savory version: Add ½ tsp garlic powder + herbs (like parsley or chives)

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🔪 Instructions

Step 1: Blend or Whisk the Batter

1. In a mixing bowl, whisk together the eggs, milk, and melted butter/oil until smooth.
2. Add almond flour, coconut flour, salt, and any flavorings (sweet or savory).
3. Whisk (or blend in a blender) until you get a thin, smooth batter.
   • If it’s too thick, add more milk, 1 tablespoon at a time — it should have the consistency of thin pancake batter.
4. Let the batter rest for 5 minutes — this allows the coconut flour to absorb liquid and thicken slightly.

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Step 2: Cook the Crepes

1. Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
2. Pour about ¼ cup of batter into the pan and quickly tilt it in a circular motion so the batter spreads thinly across the surface.
3. Cook for 1–2 minutes, until the edges lift slightly and the bottom is golden.
4. Carefully flip and cook for another 30–60 seconds on the other side.
5. Transfer to a plate and repeat with remaining batter, greasing the pan lightly between crepes.

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Step 3: Serve Your Crepes

Sweet Options:

• Fill with Greek yogurt, berries, and a drizzle of honey.
• Add nut butter and sliced bananas.
• Dust with cinnamon and a sprinkle of protein powder.

Savory Options:

• Fill with scrambled eggs, spinach, and feta.
• Add grilled chicken, broccoli, and a bit of melted cheese.
• Try smoked salmon, avocado, and a touch of Greek yogurt or cream cheese.

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💪 Nutrition (per crepe, approximate)

(Assuming recipe makes 6 crepes)

• Calories: ~110
• Protein: 8–10 g
• Fat: 7–8 g
• Carbs: 3–4 g
• Fiber: 2 g

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🌟 Tips

• For extra protein, blend in 1 scoop of unflavored or vanilla protein powder — you may need to add 2–3 tbsp more milk.
• Keep cooked crepes warm under a towel while finishing the batch.
• You can refrigerate leftovers up to 3 days or freeze with parchment between them.