These are thin, soft, and flexible crepes. A high-protein, low-carb version of classic crepes that’s perfect for sweet or savory fillings!
Why You’ll Love This Recipe
- Thin, golden, and stackable crepes
- High protein from eggs and protein powder
- Soft and flexible — no cracking
- Easy blender or whisk recipe
- Perfect for breakfast, dessert, or savory wraps
Ingredients (Makes 8–10 crepes)
- 4 large eggs
- ⅓ cup (35g) vanilla or unflavored whey protein powder
- 2 tbsp almond flour
- ¼ cup heavy cream or unsweetened almond milk
- 2 tbsp water (as needed for thinning)
- 1 tsp vanilla extract (for sweet crepes)
- Pinch of salt
- Butter or oil for the pan
- Optional: 1–2 tsp allulose for lightly sweet crepes
Instructions
- In a bowl or blender, whisk together the eggs, protein powder, almond flour, heavy cream, water, vanilla, and salt until completely smooth. The batter should be thin like regular crepe batter.
- Let the batter rest for 5 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour a small amount of batter into the pan and quickly swirl to coat the bottom in a thin layer.
- Cook for 45–60 seconds until the edges lift easily, then flip and cook another 20–30 seconds.
- Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.
Prep Time: 5 minutes Cook Time: 15–20 minutes Total Time: 20–25 minutes
Nutrition (Per Crepe)
- Calories: ~70
- Protein: 7g
- Total Carbs: 1g
- Net Carbs: 1g
- Fat: 4g
