Egg-white protein crepes
25 min · 41 g protein · 275 cals / serving
Thin, tender crepes made from egg whites and vanilla protein powder, with no flour at all, rolled around lemony sweetened yogurt and fresh berries. They taste like a light vanilla crepe, cook in about a minute each, and four make a generous plate.
Ingredients
Crepes
- 1 1/4 cups liquid egg white, or the whites of 9–10 eggs
- 1 scoop whey protein, vanilla, whey isolate works best
- 1/2 tsp vanilla extract
- a pinch ground cinnamon
- a pinch salt
- a light mist cooking spray
Filling
- 1 cup nonfat Greek yogurt
- 1 packet (1 g) stevia, or to taste
- 1 tsp lemon zest
- 1 1/3 cups strawberries, sliced
- 3/4 cup raspberries
Steps
- Blend the egg whites, protein powder, vanilla, cinnamon and salt for 10 seconds, just until smooth. Let the batter rest 5 minutes so the foam settles; bubbles leave holes in the crepes.
- Heat a 8 inch nonstick pan over medium-low heat and mist it with cooking spray. Pour in about 3 tbsp (45 ml) of batter and swirl it thinly to the edges. Cook 60–90 seconds, until the top looks set and the edge lifts, then flip and cook 20–30 seconds more. Egg white is fully cooked at 160°F, when no glossy, wet patches remain. Repeat with the rest of the batter to make about 8, stacking them on a plate.
- Stir the yogurt, stevia and lemon zest together until smooth. Taste it; it should be lightly sweet and bright with lemon.
- Spread each crepe with yogurt, scatter over some of the berries, and roll it up or fold it into quarters. Serve four per plate with the remaining berries on top.
Good to know
My crepes are rubbery.
The pan is too hot. Egg white and whey both tighten fast, so keep the heat at medium-low and take each crepe off the moment the top is set. Cooked gently they stay soft and fold without cracking.
Can I make them ahead?
Yes. Stack the cooked crepes with parchment between them and refrigerate for up to 3 days. Warm them for 10 seconds in the microwave before filling.
Per
- Calories
- 65
- Protein
- (64%)
- 10 g
- Fat
- (6%)
- <1 g
- Carbohydrates
- (30%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 81 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 551 kcal goes into the pot and 888 g of ingredients comes out as about 845 g of food: 65 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.