An incredibly light and fluffy protein crepe recipe that takes only a few minutes to put together with a blender. Easy!
Author: Your Healthy Hedonista
Recipe Type: Breakfast
Cusine: French
Serves: 4
Ingredients
For the Crepes
½ cup egg whites
30 grams Greek yogurt
2 Tablespoons of Almond Milk
19 grams of Magnum Quattro Protein Powder (Vanilla)
1 Tablespoons of Guten-Free Pancake Mix
pinch of cinnamon
2 drops of liquid stevia (optional)
For the Vanilla Cream
20 g Light Cream Cheese
10 g 0% Greek Yogurt
5 g Magnum Quattro Vanilla Protein
For the Berries
30 g sliced sweet strawberries
20 g blueberries
Instructions
For the Crepes:
Warm a non-stick pan on the stove-top, on medium-high heat. In a blender mix all the ingredients for about 20 seconds. Lightly spray the pan with organic coconut oil. Using a soup ladle, pour ¼ of the batter into the center of the pan, and with the back of the ladle gently spread the batter in a circular motion into a very thin crepe. As soon as the batter bubbles, flip over with a spatula or your fingers, and cook for another 20 seconds. Transfer to a plate and cook the remaining 3 crepes.
For the Vanilla Cream:
In a small bowl mix all of the ingredients thoroughly until it has the consistency of heavy whipped cream, (about 30 seconds).
Putting it all together:
I simply spoon the cream onto the outer edge of half of each crepe, add the berries evenly, and wrap by fourths into a quarter cirle. If you're feeling a bit lazy because it's early morning, just roll it up like a burrito and enjoy!
Notes
The nutritional data for the entire recipe, including the protein cream and berries is: 40.5 g Protein; 16.9 g Carbs; 3.8 g Fat Crepes (4): 33.6 g Protein; 8.0 g Carbs; 0.8 g Fat Protein Cream (35 g) 6.6 g Protein; 1.9 g Carbs; 2.8 g Fat Berries (50 g) .35 g Protein; 7.0 g Carbs; 0.15 g Fat