High Protein Vegan Crepes
Nutrition
Calories: 74kcal | Carbohydrates: 5.4g | Protein: 9.1g | Fat: 1.1g | Fiber: 0.7g
These high protein crepes are very easy to make and super customizable!
Servings
Ingredients
- 1 cup Soy Milk original, unflavored
- 5 tbsp Vegan Eggwhite Powder
- 3 tbsp Flour
- 1 tsp Vanilla Extract omit if you're using these with savory toppings
- 1/16 tsp Turmeric optional - adds color
- 1/16 tsp Black Salt (Kala Namak) optional - adds a hint of eggy flavor
Instructions
- In a medium sized bowl, mix all of the ingredients together. I used a milk frother because the vegan eggwhite powder is really hard to incorporate otherwise, and you don't want chunky crepe batter. You could also toss it in a blender.
- Using medium-low heat and a non-stick pan, spread a thin layer of the crepe batter onto the pan. I make my crepes the same size as the pan. They should be thin enough to fold but thick enough to not have holes.
- Flip after 30 - 60 seconds. You can tell it's cooked if you can slide a spatula underneath it easily. Cook this side for another 30 - 60 seconds. Don't overcook or it will become tougher.
- Fill or top with whatever you like!
Equipment
This section may contain affiliate links
Milk Frother (optional, but it really helps mix in the vegan eggwhite powder)
Notes
Track this on My Fitness Pal searching:
PDV High Protein Crepe
Did you make this recipe?Mention @proteindeficient.vegan
