Description
Delicious and nutritious protein crepes served with a vibrant assortment of fresh berries. These light, thin crepes are packed with protein, making them a perfect healthy breakfast or brunch option that balances flavor and nutrition beautifully.
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 1 scoop vanilla protein powder (about 30g)
- 2 large eggs
- 1 1/4 cups milk (dairy or plant-based)
- 1 tbsp melted butter or oil
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Toppings
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- Optional: maple syrup or honey for drizzling
- Optional: powdered sugar for dusting
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, protein powder, sugar, and salt until well combined. In a separate bowl, beat the eggs with the milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for about 10 minutes.
- Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a small amount of butter or oil to prevent sticking.
- Cook the Crepes: Pour about 1/4 cup of batter onto the pan, swirling it immediately to form a thin, even layer. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe carefully and cook the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with the remaining batter, stacking the crepes on the plate.
- Serve with Berries: Arrange the fresh strawberries, blueberries, and raspberries on top or alongside the crepes. Optionally drizzle with maple syrup or honey and dust with powdered sugar for added sweetness.
- Enjoy: Serve immediately while warm and enjoy a protein-packed, fresh berry-enhanced breakfast or brunch.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free option.
- Use plant-based protein powder and milk to make this recipe vegan-friendly.
- If the batter is too thick, add a little more milk to reach a thin pancake batter consistency.
- Fresh berries can be replaced or supplemented with other fruits like banana slices or peaches.
- Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
