High Protein Vegan Crepes

Gluten-free Option

• Use a gluten-free flour option; a 1:1 GF flour replacement works best.

Soy-free Option

• Use a soy-free milk option like almond or oat milk.

One day you’re just scrolling on Reddit and you see someone talking about vegan eggwhite powder. Fastest purchase I’ve ever made! I’m still experimenting with it, but I’ve got to say it makes a really amazing vegan crepe. My dad actually used to make us crepes on the weekends sometimes, so I have a lot of good memories tied to them. I haven’t had any since I went vegan, and when I ate these, I literally felt like I was a kid again.

You can fill and/or top them with anything you want – sweet or savory. I chose strawberries and whipped cream because I thought it would make for a pretty picture (and also it was really tasty), but I usually just spread some butter on the crepe, sprinkle it with cinnamon sugar and roll it up. It’s a less pretty picture, but it’s how my dad always made them for me. It’s like a more sophisticated version of cinnamon sugar toast if you’ve ever had that lol

Stuff You’ll Need

• Vegan Eggwhite Powder – this is a newer product but it’s literally eggwhite powder that’s made through precision fermentation so that no animals are harmed, making it vegan! I haven’t seen it in stores anywhere yet, but you can buy it online!
• Soy Milk – I pretty much use soy milk but all my milk needs because it has the most protein, but you can use any plant-based milk.
• Flour – I used All Purpose Flour, but a 1:1 gluten-free flour option will work as well if you’re gluten-free.
• Vanilla Extract – if you’re going to fill or top your crepes with something sweet, use vanilla extract. If you’re going to go savory with them, leave the vanilla out!
• Turmeric – this is an optional ingredient but adds a bit of color to the crepes so they aren’t as white as a sheet of paper.
• Black Salt – also known as kala namak. I use this to add a bit of an egg-y flavor since normal crepes are made with eggs. We’re using very little so it’s subtle, but if you hate the flavor of kala namak, you can definitely leave it out.

How to Make It & Pictures

• In a medium sized bowl, mix all of the ingredients together. I would highly recommend using a milk frother or blender. The vegan eggwhite powder is almost impossible to get to dissolve completely with a fork or whisk alone, and you do not want chunky and clumpy crepe batter.

• Once the batter is very smooth, heat a non-stick pan on medium-low heat.
• Add a thin layer of the crepe batter. You should be able to make four 10″ crepes out of the batter. They you should be thin enough (so way thinner than a pancake) that they are easy to fold and thick enough that there aren’t any holes. I usually spoon out the batter onto the pan and spread it out evenly with the back of the spoon.
• Cook for 30 – 60 seconds. You can tell the crepes are done on that side when you can easily glide a spatula under them. Nothing should be sticking. You don’t want to overcook the crepes or they get tough and less soft and fluffy.
• Flip the crepe and cook for another 30 – 60 seconds on the other side, and remove from the pan.
• Fill and top with whatever sounds good to you! Here are few of my favorite ideas:
  • Vegan butter + cinnamon sugar
  • Strawberries + whipped cream
  • Banana + peanut butter

Silly Little Haiku

New eggwhite powder

Precision fermentation

Yeast is super cool