High Protein Power Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups whole wheat pastry flour1/4 cup flaxseed meal1/4 cup any good protein powder (I used MLO vegetarian powder, but any vanilla flavored or plain kind will do)1 whole egg3 egg whites1 tablespoon vanilla2 1/2 c. (approximately) rice milk (I used Rice Dream Lowfat; you could use nonfat dairy milk, soy or whatever you have)
Combine dry ingredients in a 2 qt. bowl or Pyrex measuring bowl (I like these because they have a pour spout). Add egg, vanilla and about 2 c. of the milk. Blend with a wire whisk if you have one . Add more milk as necessary.
If you want to watch your calories and the batter is still too thick at this stage, add water. Batter should be thinner than pancake batter, pourable, but not watery.
Heat a large crepe or saute pan with sloping sides, spray lightly with pan spray, add about 1/3 cup batter and QUICKLY swirl the pan to thinly coat the pan on the bottom.
Cook about 2 min. edges should start to peel away from the pan at this point and be faintly golden, flip over, cook another 1-2 minutes.
This is where you assess the thickness of the batter, If the batter is too thick the crepes won't be thin enough, if there's too much liquid, they won't cook right. No worries though, errors are easy to fix with milk or flour, as needed.
Set aside on plate, cover with tea towel to keep warm
Repeat till all batter is used.
Serve with fresh fruit, jams, fruit syrups, and my own personal favorite, whipped cottage cheese mixed with fresh lemon juice and a bit or stevia. Instant cheese blintzes, Yum-O!!
Freeze and leftovers individually. These can be reheated for a quick nourishing breakfast on the run.
Number of Servings: 8
Recipe submitted by SparkPeople user HARISHABAD.
If you want to watch your calories and the batter is still too thick at this stage, add water. Batter should be thinner than pancake batter, pourable, but not watery.
Heat a large crepe or saute pan with sloping sides, spray lightly with pan spray, add about 1/3 cup batter and QUICKLY swirl the pan to thinly coat the pan on the bottom.
Cook about 2 min. edges should start to peel away from the pan at this point and be faintly golden, flip over, cook another 1-2 minutes.
This is where you assess the thickness of the batter, If the batter is too thick the crepes won't be thin enough, if there's too much liquid, they won't cook right. No worries though, errors are easy to fix with milk or flour, as needed.
Set aside on plate, cover with tea towel to keep warm
Repeat till all batter is used.
Serve with fresh fruit, jams, fruit syrups, and my own personal favorite, whipped cottage cheese mixed with fresh lemon juice and a bit or stevia. Instant cheese blintzes, Yum-O!!
Freeze and leftovers individually. These can be reheated for a quick nourishing breakfast on the run.
Number of Servings: 8
Recipe submitted by SparkPeople user HARISHABAD.
Nutritional Info Amount Per Serving
- Calories: 199.5
- Total Fat: 3.6 g
- Cholesterol: 26.6 mg
- Sodium: 94.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.0 g
- Protein: 11.9 g
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