This recipe has been an absolute lifesaver since dropping my carbs over contest prep. Simple, protein packed, and delicious! They could be made savory if you used a basic protein powder, and the filling can be changed up to fit your macros 🙂 These could also keep in the fridge for a few days if you need to pack them for travel purposes.
The first time around I used PEScience Cookies ‘N Cream. The next time, I used Quest Vanilla. Both of these can be purchased on Vitacost, and you can get $10 off your first order here. These two proteins are the best I have ever used for cooking. A lot of powders cause your food to come out dry, but these keep the crepes nice and fluffy!
- 1 scoop protein powder of choice
- 3/4 cup egg whites (Egg Beaters would work as well)
Mix ingredients together until smooth. This is where it is important to use a good quality protein. Some protein powders do NOT mix well and wil leave you with lumpy batter.
Spray nonstick skillet with pan spray. Allow to heat until drops of water sizzle on the surface (like making a pancake).
Now, the tricky part is getting the crepe thin enough to cook fast and roll up nicely. I used a ladel and made 3 crepes total. I poured a third of the batter in the middle of the pan, and used the ladel to thin the batter to the edges. I tilted the pan to help with spreading evenly.
Allow to cook 1-2 minutes, until firm enough to flip. Flip once, cook for another minute, and you’re done!
Fill with fresh fruit, jam, ham, cheese, or whatever else your heart desires! I did fresh strawberries (7 carbs for 100 grams), and topped with lite whipped cream and Walden Farms syrup. It’s like dessert for breakfast.
Macros for 3 crepes: 210 Cals, 1 Carb/2 Fat/44 Protein.