protein-packed crepes

These crepes are such a unique way to get more protein into your diet, and are a delicious variation from the standard whey smoothie. They only use the whey protein itself as the batter, so they’re low carb and super easy to make.

If you have a sweet tooth, load them up with your favourite fresh fruit and a drizzle of sugar-free strawberry sauce, or some Greek yogurt. You can even have them for lunch or dinner by serving them with roasted veggies and chicken breast (or tofu, if you’re a veg-head like Katherine). The crepes alone aren’t sweet if you’re using a vanilla whey like we did, so a savoury filling can work.

Ingredients:
• 4 large egg whites (or 3 whole eggs)
• 1 scoop whey protein (31g) – We used vanilla, but chocolate would work too
• 2 tbsp whole flax seeds (Optional, but adds protein and some texture)
• 2 tbsp milk (soy, almond, or regular milk)

Instructions:
1. Mix the eggs, whey protein, flax seeds, and milk.
2. Lightly grease a non-stick pan and spread a very thin layer of the crepe batter.
3. Cook on medium heat. Lift the edges to check if the face-down side of the crepe is cooked. Make sure you don’t flip them until the top isn’t sticky anymore, otherwise they’ll fall apart.

Number of servings: About 4 crepes
Nutritional information: 189 calories, 1g fat, 9g carbs, 34g protein (using egg whites and flax seeds)
If you use whole eggs instead of only whites, it’ll be higher in fat. Omitting the flax seeds will reduce fat and protein slightly.

Sugar-free strawberry sauce
Cook 4-5 strawberries, 1tbsp cornstarch and 1/4 cup water over medium heat until reduced to a sauce (about 10 minutes).
Add sweetener or stevia to taste, if you want it a bit sweeter.

How do you like your crepes, savoury or sweet? Any ideas for what else you can fill them with?

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