Strawberry Protein Crepes
User Reviews
5
Strawberry Protein Crepes
Description
This recipe adapts traditional crepes by incorporating vegan protein powder and coconut oil into the batter, alongside all-purpose flour, cornstarch, sugar, and almond milk. Mixing sparkling water with protein powder before adding it to the batter allows smooth incorporation. Cooking the batter in a non-stick pan produces thin, flexible crepes with a delicate structure that holds fillings well.
The gentle cooking ensures the crepes stay soft and develop minimal browning. Serving with fresh strawberries and vanilla coconut yogurt adds sweetness and creaminess, balancing the crepes' mild flavor and boosting the protein content further.
The notes recommend storing leftovers in an airtight container refrigerated for several days, freezing crepes layered between parchment for up to three months, and reheating by microwave or oven. Suggested substitutions include other milk types and gluten-free flour blends, but portions should be maintained for best texture.
Ingredients
- ¼ cup vegan protein powder
- 1 cup water divided, sparkling or regular
- 1 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1 cup almond milk
- 2 tablespoons coconut oil melted, plus more for frying
- strawberries for serving
- yogurt for serving, vanilla coconut
Instructions
- In a small bowl, combine the protein powder and ¼ cup sparkling water, and whisk until the protein powder dissolves.
- In a large bowl, whisk together the flour, cornstarch and sugar. Add the protein powder mixture, remaining sparkling water, almond milk and coconut oil on top. Whisk well until smooth and well combined.
- Heat coconut oil over medium heat in a medium sized, non-stick pan. Pour about 1/3 cup of the batter to the pan. Immediately lift the pan and rotate it carefully to move the batter into a thin circle.
- Cook until the batter sets in the middle, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 more seconds until bubbles form. Remove from pan and repeat with the rest of the batter.
- Serve with strawberries and cream, if desired
Notes
- Leftover crepes keep for 3-4 days refrigerated in an airtight container to maintain freshness.
- Freeze crepes separated by parchment paper in an airtight container for up to 3 months for longer storage.
- Reheat crepes in the microwave for 1-2 minutes or in a 350ºF oven for 5-7 minutes until warm through.
- You can substitute almond milk with dairy or other plant-based milks but keep quantities consistent for texture.
- For gluten-free option, use all-purpose gluten-free flour blends instead of regular flour; avoid using solely almond or coconut flour.
- Granulated sugar can be replaced with preferred sweeteners, maintaining the same proportions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 95mg | 4% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 18IU | 0% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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