Egg White Protein Crepes
Light, high-protein crepes made from egg whites and whey for a low-carb breakfast or snack.
Equipment
- nonstick frying pan or skillet (20 cm / 8 inch)
- Small Bowl
- whisk or hand blender
- wide spatula
- Measuring Spoons
Ingredients
- 3 egg whites egg whites
- 5 tablespoons whey protein powder 31 g
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sweetener
- 1 teaspoon butter for frying
Instructions
- In a small bowl, combine the 3 egg whites, 5 tablespoons (31 g) whey protein powder, 1/2 teaspoon vanilla extract, and 1 tablespoon powdered sweetener.
- Whisk or blend the mixture for about 1 minute until the batter is fluffy and smooth.
- Heat a nonstick 20 cm (8 inch) frying pan over medium heat and melt 1/2 teaspoon of the butter to coat the pan.
- Pour half the batter into the pan, tilting and rotating the pan to spread it thinly and evenly to cover the bottom.
- Cook for about 45 seconds until the bottom is lightly golden, then carefully flip with a wide spatula and cook the other side for another 45 seconds.
- Repeat the process with the remaining 1/2 teaspoon butter and the remaining batter to make the second crepe.
- Transfer cooked crepes to a plate and serve as desired.
Notes
- Nutrition: about 0.7 g net carbs per crepe without fillings.
- Recipe yields 2 crepes.
- Serve with yoghurt and berries for a fuller breakfast.
- One crepe with cream and berries makes a satisfying snack.
- See the post for more filling ideas.
- Store leftovers in the fridge for up to 3 days.