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Perfect for a quick breakfast, these golden protein egg crepes use only a few natural ingredients and can be made sweet or savory.
With minimal cooking time you’ll have three healthy, golden protein egg crepes ready to fill however you wish. I’ve been making these regularly for breakfast on the weekend and prepping a few extra for during the week. they refrigerate well and can be microwaved for a few seconds for re-heat. Filling possibilities are endless. The pictured crepes are filled with yogurt and mango puree.
Any flour will work for this recipe, regular white, whole wheat, gluten free, etc. For sweet crepe filling, I recommend adding a pinch of cinnamon and small splash of vanilla extract to the batter. You could also add peanut butter powder or coco powder to change up the flavor.
A few filling ideas:
- Savory (omit cinnamon) ground turkey/turkey sausage, tomato, spinach, and feta.
- Pickles and some lean deli turkey or ham, dip in mustard
- Sweet: Greek yogurt + fruit puree
- Plain with a smear of peanut butter!
Golden Protein Egg Crepes
Ingredients
- 100 g egg whites
- 50 g plain nonfat Greek yogurt
- 10 g whole wheat flour
- 1/4 tsp salt
- 1/4 tsp of cinnamon (optional)
- 1/4 tsp vanilla extract (optional)
Instructions
- Whisk all ingredients together thoroughly.
- Heat up a pan to medium-high heat and once at temperature spray with cooking oil.
- Pour 1/3 of the liquid into the pan in an even layer and let cook about 2 mins.
- Flip over crepe and cook another 2 mins.
Notes
- Nutrition Info (egg white only version): 135 Cal 13g protein, 11g carbs, 0g fat for all 3 crepes
- If you need fat in your meal, it works great to substitute the egg whites for two whole eggs, or 50g whites and 1 whole egg.
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