PROTEIN CREPES
Quick high protein breakfast. Since this is for breakfast and I'm usually hungry, I will have 2 skillets cooking the crepes at the same time.
Provided by MKrieger
Categories Savory Crepes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk flour, milk, egg whites, olive oil, and cinnamon together in a large bowl until batter is smooth.
- Lightly spray a skillet with cooking spray and set over medium heat. Pour 1/4 cup batter into the skillet and rotate skillet so batter spreads to the edges in a thin layer. Cook until bottom is lightly browned, about 2 minutes. Flip and cook other side until bottom is lightly browned, about 2 more minutes. Repeat with remaining batter.
- Mix Greek yogurt and jelly together in a bowl. Spoon a layer of yogurt mixture onto each crepe; roll crepe around filling. Place rolled crepes on serving plates and top with remaining yogurt mixture. Sprinkle each crepe with cinnamon.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 62.8 g, Cholesterol 2.5 mg, Fat 8.1 g, Fiber 8.3 g, Protein 29.6 g, SaturatedFat 1.2 g, Sodium 210.4 mg, Sugar 16.2 g
HIGH-PROTEIN SWEET AND SAVORY CREPES RECIPE BY TASTY
Here's what you need: yellow onion, yellow bell pepper, roma tomato, zucchini, japanese eggplant, garlic, olive oil, fresh thyme, kosher salt, freshly ground black pepper, goat cheese, whole milk ricotta cheese, strawberry, blackberry, lemon zest, honey, whipped cream, large eggs, unsweetened coconut milk, coconut flour, coconut oil, kosher salt
Provided by Rachel Gaewski
Categories Breakfast
Yield 6 servings
Number Of Ingredients 22
Steps:
- If making the savory filling, preheat the oven to 450°F (230°C).
- In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
- Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
- When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
- Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
- If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
- Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
- Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
- Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
- Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
- Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
- Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
- Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 20 grams, Fat 29 grams, Fiber 6 grams, Protein 17 grams, Sugar 10 grams
HIGH-PROTEIN CREPES
Make and share this High-Protein Crepes recipe from Food.com.
Provided by CHOpping The Carbs
Categories Breakfast
Time 15m
Yield 3 Crepes, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients well with a whisk or fork. A blender or nutribullet can be used, but isn't necessary if mixed well.
- Melt fat in a 6 inch frying pan over medium low heat.
- Add 1/3 of the batter to the pan and swirl to coat evenly.
- Flip when small bubbles form on surface and crepes slides easily around in pan.
- Cook an additional minute or so.
- Serve warm with butter or whipped cream.
Nutrition Facts : Calories 246.5, Fat 20.6, SaturatedFat 10, Cholesterol 413.1, Sodium 153.4, Carbohydrate 1.6, Sugar 0.4, Protein 13.2
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