Best Protein Crepes Recipes

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PROTEIN CREPES



Protein Crepes image

Quick high protein breakfast. Since this is for breakfast and I'm usually hungry, I will have 2 skillets cooking the crepes at the same time.

Provided by MKrieger

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 20m

Yield 2

Number Of Ingredients 9

1 cup whole wheat flour
1 cup skim milk
4 egg whites
1 tablespoon olive oil
1 teaspoon ground cinnamon
olive oil cooking spray
1 cup plain fat-free Greek yogurt
1 tablespoon jelly
1 pinch ground cinnamon, or to taste

Steps:

  • Whisk flour, milk, egg whites, olive oil, and cinnamon together in a large bowl until batter is smooth.
  • Lightly spray a skillet with cooking spray and set over medium heat. Pour 1/4 cup batter into the skillet and rotate skillet so batter spreads to the edges in a thin layer. Cook until bottom is lightly browned, about 2 minutes. Flip and cook other side until bottom is lightly browned, about 2 more minutes. Repeat with remaining batter.
  • Mix Greek yogurt and jelly together in a bowl. Spoon a layer of yogurt mixture onto each crepe; roll crepe around filling. Place rolled crepes on serving plates and top with remaining yogurt mixture. Sprinkle each crepe with cinnamon.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 62.8 g, Cholesterol 2.5 mg, Fat 8.1 g, Fiber 8.3 g, Protein 29.6 g, SaturatedFat 1.2 g, Sodium 210.4 mg, Sugar 16.2 g

PROTEIN CREPES



Protein Crepes image

I've tried a lot of protein pancake recipes from the internet but they usually turn out very bulky and dry for me, so I started playing in the kitchen. These are thin and moist but not *too* eggy. They can be eaten alone but are a little on the bland side with nothing on them; I usually top them with fruit, cottage cheese, a little bit of sliced almonds - whatever you want really.

Provided by silvertied like spi

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

6 egg whites
1/8 cup dry rolled oats, cooked
1/8 cup nonfat cottage cheese
15 g protein powder (of your choice, I use chocolate or vanilla whey)

Steps:

  • Spray a small skillet with cooking spray and set to low-medium heat.
  • Blend all ingredients together.
  • Pour batter into pan just enough to reach to edges of skillet.
  • Allow to cook until edges start to pull up slightly, 1-2 minutes- if the skillet is too hot or it does not cook long enough, the whites will run when you try to flip the crepe.
  • Flip the crepe; you will only need to heat the other side for a few seconds.
  • This recipe usually makes about 4 crepes.

HIGH-PROTEIN SWEET AND SAVORY CREPES RECIPE BY TASTY



High-Protein Sweet And Savory Crepes Recipe by Tasty image

Here's what you need: yellow onion, yellow bell pepper, roma tomato, zucchini, japanese eggplant, garlic, olive oil, fresh thyme, kosher salt, freshly ground black pepper, goat cheese, whole milk ricotta cheese, strawberry, blackberry, lemon zest, honey, whipped cream, large eggs, unsweetened coconut milk, coconut flour, coconut oil, kosher salt

Provided by Rachel Gaewski

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 22

½ cup yellow onion, thinly sliced
½ yellow bell pepper, seeded and diced into 1/4 in (6 mm) pieces
½ cup roma tomato, seeded and diced
½ cup zucchini, diced
¾ cup japanese eggplant, about 1 small - diced
2 cloves garlic, unpeeled
2 tablespoons olive oil
2 teaspoons fresh thyme, plus more for garnish
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¼ cup goat cheese, room temperature
1 cup whole milk ricotta cheese
½ cup strawberry, finely chopped, plus more for garnish, quartered
¼ cup blackberry, halved, plus more for garnish
1 teaspoon lemon zest
1 tablespoon honey, plus more for garnish
whipped cream, for garnish
6 large eggs
1 ½ cups unsweetened coconut milk, full-fat canned
½ cup coconut flour
1 tablespoon coconut oil, melted, plus more for greasing
½ teaspoon kosher salt

Steps:

  • If making the savory filling, preheat the oven to 450°F (230°C).
  • In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
  • Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
  • When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
  • Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
  • If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
  • Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
  • Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
  • Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
  • Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
  • Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
  • Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
  • Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 20 grams, Fat 29 grams, Fiber 6 grams, Protein 17 grams, Sugar 10 grams

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