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Easy Protein Powder Power Crepes {Gluten-Free}

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protein crepes 2

My husband considers himself the household expert on crepes. Granted, he lived and taught in Paris for a year, owns and uses this fancy crepe machine, and can twirl the batter into a perfect circle using his wooden rabot  (this), just like his favorite crepe guy in the 14th arrondissement.

He’s pretty fancy.

While I may not have his technique, and certainly not his flair, I do know how to make a crepe, and have been happily making and eating them for decades.

And it’s that kind of familiarity that gives me the confidence to make a crepe variation that would make (most likely) make French chefs shudder, but which we makes me happily sated on busy, post-workout mornings: protein powder power crepes.

While these may not be for everyone, they are guaranteed to be perfect for many, especially anyone, like me, looking for a quick, easy, and delicious breakfast loaded with ample amounts of protein to begin my day. I’m pretty crazy about them. They are light and tender, faintly sweet, and don’t need much accompaniment save for some fresh fruit, a drizzle of maple syrup, or a a cup three cups of coffee alongside.

Enjoy!

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Protein Powder Power Crepes


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 crepes 1x

Ingredients

Scale
  • 3/4 cup nonfat milk (or nondairy milk of choice)
  • 1/2 cup rolled oats
  • pinch of sea salt
  • 4 large egg whites (or 1/2 cup liquid egg whites)
  • 1/3 cup vanilla whey protein powder (I use an all-natural, stevia-sweetened variety)

Instructions

  1. Place the milk, oats and salt in a blender; process until smooth.
  2. Add the egg whites and protein powder; pulse, using on/off pulses, until just blended (do not overmix or it will become frothy, which you do not want).
  3. Let batter sit for 5 minutes.
  4. Heat small nonstick skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula; turn crepe over if lightly browned and cook for 30 seconds or until center is set.
  5. Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
  • Category: Breakfast

Nutrition

  • Serving Size: 1 crepe
  • Calories: 77
  • Sugar: 2.1 g
  • Sodium: 58 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 7.8 g
  • Fiber: 0.7 g
  • Protein: 9.1 g
  • Cholesterol: 16 mg

 

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Zsuzsanna

Wednesday 17th of March 2021

Hello ~ just discovered your site after falling in love with your Chickpea Flour Cookbook; which by the way I love the notes in it on how to make vegan and other substitutions. It is very well written.

Does this protein crepe recipe have an egg substitution or is there a way to incorporate protein powder into other gf/vegan crepes you have here?

Thanks!

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