Go Back

Easy Protein Crêpes without Protein Powder

Delightfully simple crêpes made without protein powder, perfect for both sweet and savory fillings, showcasing a delicate texture and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 crêpes
Course: Breakfast, Brunch
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Crêpe batter
  • 2 pieces eggs
  • 1 cup milk Can substitute with almond milk or coconut milk for different flavor.
  • 1 cup flour Whole wheat flour can be used for a healthier option.
  • 1/4 teaspoon salt
  • 1 tablespoon sugar Optional for sweet crêpes.
  • as needed Butter or oil for cooking Use to grease the pan.

Method
 

Preparation
  1. In a mixing bowl, whisk together the eggs, milk, flour, salt, and sugar until you have a smooth batter, ensuring there are no lumps.
  2. Preheat a non-stick skillet over medium heat and add a small amount of butter or oil, allowing it to melt and coat the surface.
Cooking
  1. Using a ladle or measuring cup, pour approximately 1/4 cup of the batter onto the skillet, swirling gently to create an even layer.
  2. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden, then flip and cook for another minute.
  3. Continue this process until all the batter is used, stacking the finished crêpes on a plate.
Serving
  1. Fill your crêpes with your choice of ingredients, rolling or folding them to serve.

Notes

Store crêpes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months with parchment paper between them. Reheat in a skillet or microwave before serving.