Protein Crepes
Soft, thin crepes made with eggs, egg whites, cottage cheese and oat flour. This easy blender batter creates protein-packed crepes perfect for sweet or savory fillings.
Servings: 8
Equipment
Ingredients
- 2 large eggs
- 1 cup egg whites
- ½ cup cottage cheese 2% or 4% works best
- ¼ cup oat flour
- 1 teaspoon vanilla extract optional
Instructions
- Add eggs, egg whites, cottage cheese, flour and vanilla (if using) to a blender and blend until completely smooth. Let the batter rest for 5 minutes so the bubbles settle.2 large eggs, 1 cup egg whites, ½ cup cottage cheese, ¼ cup oat flour, 1 teaspoon vanilla extract
- Heat an 8” nonstick skillet over medium heat. Lightly grease, pour in about ¼ cup batter, swirl to coat the pan and cook about 1 minute per side until golden and flexible. Repeat with remaining batter.
- Transfer cooked crepes to a plate and cover loosely with foil to keep warm. Serve immediately with your favorite fillings or toppings, or let cool completely before storing for later.
Notes
- Use a nonstick skillet: A nonstick pan works best for this recipe because the crepes are very thin and contain minimal flour. Stainless steel pans tend to make the batter stick and can cause the crepes to tear when flipping.
- Storage: Let crepes cool completely, then stack them with parchment paper between each crepe and store in an airtight container in the refrigerator for up to 4 days. Reheat briefly in a skillet or microwave until warm and flexible.
Nutrition
Serving: 1 crepe | Calories: 64kcal | Carbohydrates: 4g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 110mg | Potassium: 75mg | Sugar: 1g