Low-Carb Protein Crepes
User Reviews
5
Low-Carb Protein Crepes
Description
This recipe uses eggs as the base combined with collagen powder and a small amount of tapioca flour to make a protein-rich batter. The ingredients are beaten with a handheld mixer to avoid clumps and ensure a fluffy texture. The batter is cooked slowly over a low heat in a non-stick pan, with care taken not to swirl the batter to ensure an even thickness. Cooking times are longer than typical crepes to avoid breakage, with flipping done gently using a thin silicone spatula.
The crepes are lightly cooked until no longer shiny and hold together when flipped. They can be served folded with drizzled toppings or filled and rolled. The neutral taste means flavor additions, like vanilla extract or stevia, can be used if a sweeter crepe is desired.
Using non-stick spray or a light oil is important between batches to prevent sticking. The small batch makes two small crepes suitable for individual servings. Avoiding spreading or swirling the batter prevents thin spots that break easily.
Ingredients
- 2 egg
- 1 teaspoon tapioca flour
- 2 tbs collagen powder
- 1 teaspoon vanilla extract optional
Instructions
- Preheat a non-stick pan (and spray with oil as needed) to below medium
- In a bowl beat the eggs with a handheld mixer (and the vanilla if using).
- Slowly add in the collagen powder and tapioca while you continue beating.
- Whip for 1-2 minutes so everything is mixed and fluffly.
- Portion half the protein crepe batter into the pan and wait for the middle to bubble. Then, wait a few more minutes (about ten in total).
- Use a silicone spatula to flip the protein crepe and cook for 1-2 minutes on the other side.
- Re-spray the pan and repeat with the other half of the batter.
- Fold the protein crepes on your plate and drizzle with your favorites. Or, lay them flat and fill the crepes before rolling them up.
Notes
- Use non-stick spray or coconut oil to coat the pan before cooking each crepe to prevent sticking.
- Beat the eggs and collagen powder with a handheld mixer to ensure smooth, lump-free batter and incorporate air for fluffiness.
- Cook the crepes slowly for about ten minutes before flipping; crepes should not be shiny when ready to turn to avoid breakage.
- Use a thin silicone spatula for gentle flipping to maintain the crepes' structure.
- Do not spread or swirl the batter when poured to prevent thin spots that cause tearing.
- Vanilla extract is optional; to sweeten, use vanilla stevia instead of regular vanilla extract.
- Whey protein powder may substitute collagen, but vegan protein powders can cause clumping.
- Best cooked in a small non-stick pan rather than cast iron for easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 161mg | 7% |
| Potassium | 122mg | 3% |
| Sugar | 0.3g | 1% |
| Vitamin A | 475IU | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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