Protein Crepes 3 Ways

Last Sunday was our last day of vacation from our regular routine, like it probably was for many of you. My favorite meal to share together is breakfast. I love drinking warm coffee, the kids are usually in great moods because they are not tired or cranky yet, and their appetites haven't been ruined by any other meals that day.

We went to church in the morning, and the past few days we had eaten eggs of some sort, so the kids wanted pancakes. I felt like mixing it up a bit, so made crepes instead.

I was asked so much for this recipe that I thought I'd share a few different ways to make crepes at home, and not ruin your meal plan for the day.

These recipes are all gluten free, sugar free, and all freeze well so you can make extra and use later.

Fluffy Crepes

This recipe uses gluten free flour, and makes a fluffier crepe.

Makes about 5-6 crepes

1 Yellow 1/2 Red

Ingredients:

2 cups gluten free flour mix (such as Pamelas baking, or Bisquick gluten free flour mix)

1 cup unsweetened vanilla almond milk

1 cup plain greek yogurt

1.5 cups water

2 eggs

Directions:

Mix all ingredients together and add water as needed for thickness of crepes. They should be quite thin. Heat a skillet on medium heat, and spray with coconut oil spray, or coat with oil. Pour about 1/2 cup of batter into skillet and turn pan to evenly spread the batter. You want the pan to be hot enough that the batter will immediately start to cook. Let crepes cook for 2-3 min or until the crepe have small air bubbles all over. Flip, and you should only have to cook the other side for about 1 min. Remove.

Shakeology Crepes

This uses eggs whites and Shakeology (or your favorite protein powder) to make a thin crepe.

Makes about 5-6 crepes

1/2 Red

Ingredients:

8 egg whites (or enough to make 1 cup of egg whites)

1 scoop Shakeology (chocolate or vanilla)

1-2 Tbsp of milk (depending on the protein powder this may change

Directions:

Mix all ingredients together and add water as needed for thickness of crepes. They should be quite thin. Heat a skillet on medium heat, and spray with coconut oil spray, or coat with oil. Pour about 1/4 cup of batter into skillet and turn pan to evenly spread the batter. You want the pan to be hot enough that the batter will immediately start to bubble and cook. Let crepes cook for 2-3 min or until the crepe have small air bubbles all over. Flip, and you should only have to cook the other side for about 1 min. Remove.

Oatmeal Protein Crepes

This makes a thicker crepe, but with good flavor.

Makes about 5-6 crepes. 1/2 Red 1/2 Yellow

Ingredients:

4-5 egg whites (or 1/2 cup)

1 cup plain greek yogurt

1 cup gluten free oats

1/2 cup unsweetened vanilla almond milk (or enough for thickness of crepes)

optional: add 1 banana

Directions:

Place all ingredients in a food processor and mix until smooth. They should be quite thin. Heat a non stick skillet on medium heat, and spray with coconut oil spray, or coat with oil. Pour about 1/4 cup of batter into skillet and turn pan to evenly spread the batter. You want the pan to be hot enough that the batter will immediately start to bubble and cook. Let crepes cook for 2-3 min or until the crepe have small air bubbles all over. Flip, and you should only have to cook the other side for about 1 min. Remove.

Filling Ideas:

• Fill with 1 tsp peanut butter and sliced banana

• Melt 1 tsp coconut oil and mix with 1/4 scoop of chocolate Shakeology. Pour over top of the crepe.

• Mix plain greek yogurt with vanilla extract and stevia.

• Sliced apples with cinnamon

• Unsweetened coconut flakes and lemon zest

Remember, to use a good non-stick pan, and to have the heat high enough that the crepes cook quickly, but do not bubble up as you are pouring. Depending on your measurements and ingredients, you may need to adjust the liquid measurements to make the batter the proper viscosity. You can also layer with wax paper and freeze for later. Enjoy!

#breakfast #recipes #Shakeology